Directions
To toast the almonds, spread in an ungreased baking pan. Bake on high 350F oven for 10 minutes or until golden brown; stir once or twice to ensure even browning. In a medium pot, bring vegetable broth to a boil. Stir in barley. Cover and reduce heat; simmer for 10 - 12 minutes or until tender. In a large salad bowl, place drained kidney beans, bell pepper, zucchini, almonds and scallions. Transfer cooked barley to salad bowl. Add oil, vinegar and salt and pepper to taste. Toss well.
