Colorful Bean & Barley with Almonds Salad

Directions

• Bring vegetable broth to a boil in a medium pot. Stir in barley.
• Cover and reduce heat; simmer 10 to 12 minutes or until tender. Meanwhile, place kidney beans, bell pepper, zucchini, almonds and scallions in a large salad bowl.
• Transfer cooked barley to colander and rinse with cold water (both to cool it down and to keep it from getting sticky).
• Transfer cooled, drained barley to salad bowl. Add oil, vinegar, and salt and pepper to taste, and toss well.