Mediterranean Salad - cooking recipe

Ingredients

1 c. quick cooking barley
4 scallions
1 large tomato
1 (8 oz.) pitted black olives
1/4 c. chopped fresh mint leaves
salt and pepper to taste
1 to 2 cloves garlic, minced
1/4 c. lemon juice
1/4 c. olive oil
1 (16 oz.) can black-eyed peas

Preparation

Cook barley 10 to 15 minutes until tender.
Drain and put in large bowl. Add scallions cut in 1/4-inch pieces, tomato cut in small chunks and olives coarsely chopped.
Drain peas and add to bowl with rest of ingredients.
Serves 10.
Serve chilled or at room temperature, 175 calories, 8 g fat and 0 cholesterol.