2 cups chicken broth
1 cup quick cooking barley
1 15 oz. can kidney beans
1 large red pepper, diced
3/4 cup diced zucchini
1/2 cup roasted slivered almonds
1/2 cup diced scallions
2 T. extra virgin olive oil
1 T. balsamic vinegar
Salt and pepper to taste

Bring vegetable broth to a boil and stir in barley. Cover and simmer for 10 to 12 minutes. Place kidney beans, pepper, zucchini, almonds and scallions in a large salad bowl. Transfer cooked barley to a colander and rinse with cold water and then put into salad bowl. Add oil, vinegar, salt and pepper, toss and serve.

Makes 4 servings at 464 calories per serving.