Summer 3 Bean & Barley Salad - cooking recipe

Ingredients

1 1/2 cups water
4 bouillon cubes (any flavor) or 4 teaspoons instant bouillon granules (any flavor)
2 cups quick-cooking barley
1 (15 ounce) can garbanzo beans or (15 ounce) can chickpeas, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
4 green onions, thinly sliced
1 cup honey mustard dressing

Preparation

In saucepan, combine water, bouillon and barley.
Bring to boil.
Reduce heat, cover and simmer for 10-12 minutes or until the liquid is gone and barley is tender.
Place cooked barley in a bowl.
Add beans and green onions.
Toss with dressing.
Serve or chill several hours before serving.