Summer Bean and Barley Salad

1 1/2 cups baby lima beans
1 cup cut green beans (1 inch pieces)
1 cup cut wax beans (1 inch pieces)
2 cups cooked barley, cooled and fluffed with a fork
1/2 cup diced red onion
1/2 cup diced green pepper
1/2 cup diced celery
1/3 cup red wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
1 clove garlic, minced
1 teaspoon anchovy paste (optional)

In a large saucepan, over high heat, bring 1 1/2 quarts water to a boil. Add the lima beans, green and wax beans. Cook for 8 minutes or until just tender. Drain and rinse with cold water. shake off excess water. Transfer to a large bowl.

Add the barley, diced red onion, green pepper and celery. Toss lightly.

In a small bowl, wisk together the vinegar, olive oil, mustard, garlic and anchovy paste. Pour over the salad and toss well. Refrigerate for 1-2 hours before serving.

Yield: 5 (1 cup) servings
Nutrition per serving: calories 188, percent calories from fat 23%, sodium 160 mg, cholesterol 0 mg.