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Black Bean and Barley Salad
2 cups water
1 cup quick cooking barley -- uncooked
1 1/2 cups diced cucumber -- remove peel and seeds
1 cup chopped tomato
1/2 cup minced fresh parsley
1 15 oz can black beans -- drained
1 clove garlic -- minced
3 tablespoons balsamic vinegar
2 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
Bring water to a boil in a medium saucepan; add barley. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes.
Combine barley, cucumber, and next 4 ingredients in a large bowl; toss well. Combine vinegar and remaining ingredients. Add to barley mixture, tossing to coat.
Serving Ideas : 6 main dishes, 12 side or buffet dishes
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