Summer Barley-Bean Salad

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2530

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