• 1 cup dry barley
• 3 cups water
• 1/4 cup dried cranberries
• 1 cup fresh blueberries
• 1 cup sweet snap peas, chopped
• 2 cups apples or another fresh fruit or veggie, chopped (about 1 1/3 medium apples)
• 1/2 cup red bell pepper, seeded and chopped (about 1 small pepper)
• 1/2 cup green onions, sliced thin
• 1 tablespoon vinegar
• 3 tablespoons oil
• 1/4 cup lemon or lime juice

1. Place barley and water in a 2 or 3 quart saucepan. Bring to a boil, then turn to low. Cook covered for 45 minutes.

2. Rinse cooked barley briefly in cold water. Drain.

3. Add remaining ingredients. Toss well.

Refrigerate leftovers within 2 hours.