2 cups cooked barley
1 15-ounce can pink or kidney beans, drained
2 vine-ripened tomatoes, chopped
1 cucumber, chopped
2 stalks celery, chopped
1/4 cup chopped fresh basil leaves
1 tablespoon Dijon mustard
1/2 cup light Italian dressing or Caesar dressing
Combine all ingredients and chill.
4-6 servings
