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Tuscan Bean Salad
Servings: 8


1 Can (approx. 15 oz.) chickpeas, rinsed and drained
1 Can (approx. 15 oz.) white cannellini beans, rinsed and drained
1/4 Cup (raw weight) barley
1 Green bell pepper, finely diced
1 Fresh tomato, diced
2 Sun dried tomatoes, diced
1/4 Red onion, chopped
2 Tablespoons chopped fresh basil

2 Tablespoons olive oil
1 Tablespoon lemon juice
1 Tablespoon low fat mayonnaise
4 Cloves garlic, minced
1/4 Teaspoon dried oregano
1/4 Teaspoon garlic powder
Salt & pepper to taste

1. Place the barley in a pot and add 1 cup of water. Bring to a boil, cover, reduce heat to low and cook for approximately 30 minutes or until the water has been absorbed and the grains are tender. Remove from the heat and allow to cool.
2. In a large bowl, whisk together all the dressing ingredients. Add the chick peas, white beans, bell pepper, fresh tomato, sun dried tomatoes, red onion and basil. Add the cooled barley, toss and season to taste.

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