Ingredients

• ½ cup (125 mL) slivered almonds
• 2 cups (500 mL) vegetable broth
• 1 cup (250 mL) pot or pearl barley
• 1 (398 mL) can kidney beans, drained and rinsed
• 1 large red bell pepper, diced
• ¾ cup (175 mL) diced zucchini
• 1/3 cup (75 mL) diced green onions
• 2 tbsp (30 mL) olive oil
• 1 tbsp (15 mL) balsamic vinegar
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper

On an ungreased baking pan, spread almonds evenly. Bake at 350°F (180°C) for 10 minutes or until golden brown, stirring once or twice to ensure even browning.

In a medium saucepan, bring vegetable broth to a boil and stir in barley. Reduce heat to simmer, cover and cook for 30 minutes; drain and cool.

In a large salad bowl, place drained kidney beans, diced pepper, zucchini, green onions and cooled barley. Blend oil, vinegar, salt and pepper and drizzle over salad; toss well. Garnish with toasted almonds.

Makes 8 servings.

Nutritional Information (per serving): Calories: 212; Protein: 7 g; Carbohydrate: 31 g; Fibre: 8 g; Sugars: 3 g; Fat: 7 g; Saturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 440 mg; Potassium: 206 mg