Barley Medley Salad - cooking recipe

Ingredients

1 cup pearl barley
2 cups vegetable broth
1 (15 ounce) can garbanzo beans
1 1/2 cups frozen peas and carrots
1 1/2 cups cucumbers (about 1/2 of a large cuc)
3 green onions
1 - 1 1/2 teaspoon rosemary
1/4 cup Italian salad dressing
salt and pepper

Preparation

Simmer barley in broth about 40 minutes until most of the water is absorbed.
Let cool
Peel, slice, seed and dice cucumber (so they are about the same size as the garbanzos).
Slice green onions.
Finely chop rosemary.
Toss everything together.
Season with salt and pepper.
Makes about 6 1-cup servings.