Family Foods

Summertime Bean Salad

Makes Serves 8-10. Photo by Heinz By Heinz

Ingredients:

• 2 cups (500 mL) cooked pot barley or whole wheat couscous
• 1 can (14 oz/398 mL) Heinz® Red Kidney Beans - Light Red, drained and rinsed
• ½ cup (125 mL) each chopped celery, chopped sweet orange pepper, and corn kernels
• ¼ cup (50 mL) finely chopped red onion
• ¼ cup (50 mL) chopped fresh parsley
• 4 tsp (20 mL) chopped fresh tarragon
• ¼ cup (50 mL) HEINZ^® Cider Vinegar
• 2 tsp (10 mL) liquid honey
• 1 tsp (5 mL) HEINZ^® Mustard
• ½ tsp (2 mL) pepper
• ¼ tsp (1 mL) salt
• 1/3 cup (75 mL) canola oil
• 1 tbsp (15 mL) lemon juice

Directions:

1. Rinse the cooked barley under cold running water to loosen grains, drain well. Stir the barley, kidney beans, celery, sweet orange pepper, corn, red onion, parsley and tarragon in a large bowl.
2. 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.