• 2 cups (500 mL) cooked pot barley or whole wheat couscous
• 1 can (398 mL) light red kidney beans, drained and rinsed
• 1/2 cup (125 mL) each chopped celery, chopped orange pepper, and corn kernels
• 1/4 cup (50 mL) each finely chopped red onion and chopped fresh parsley
• 4 tsp (20 mL) chopped fresh tarragon
• 1/4 cup (50 mL) apple cider vinegar
• 2 tsp (10 mL) liquid honey
• 1 tsp (5 mL) mustard
• 1/2 tsp (2 mL) pepper
• 1/4 tsp (1 mL) salt
• 1/3 cup (75 mL) canola oil
• 1 tbsp (15 mL) lemon juice

• Rinse the cooked barley under cold running water to loosen grains, drain well.
• Stir the barley, kidney beans, celery, orange pepper, corn, red onion, parsley and tarragon in a large bowl.
• Whisk the vinegar with the honey, mustard, pepper and salt.
• Whisking constantly, drizzle in the oil.
• Pour over the salad and toss to combine.
• Let stand for at least 15 minutes (or up to 2 days in the refrigerator) before serving.
• Stir in the lemon juice just before serving.
• For a simple way to prepare pot barley, simply cover 1 cup (250 mL) of barley with 3 1/2 cups (875 mL) water. Bring to a boil, cover and cook on low for 45 minutes or until the water is absorbed and the grain tender.
• For a whole grain variation, substitute 2 cups (500 mL) of cooked brown rice, wheat berries or kasha for the pot barley or couscous.

• 302 calories
• 6 g protein
• 8 g fat
• 1 g saturated fat
• 54 g carbohydrate
• 6 g fibre
• 141 mg sodium
  
  Very high source of fibre. Excellent source of vitamin C. Good source of vitamin E, folate, thiamin, iron and magnesium.

This recipe is provided by Heinz Beans, a proud participant in the Health Check program.