Barley Salad with Kidney Beans and Tuna

1 cup dry barley grains
1/2 cup dry kidney beans
3 medium green bell peppers
2 cans tuna chunks, drained

1/4 cup mixed toasted seeds (e.g. sunflower kernels, pumpkin seeds, buckwheat, sesame or flax seeds)

4 tablespoons olive oil
4 tablespoons fresh lemon juice (juice of one lemon)
1 teaspoon salt

Serves 4-6
Soak kidney beans for at least 4 hours, preferably overnight. Drain. Cook in fresh, slightly salted water until tender, about 25 minutes. Drain and rinse.

Cook the barley in 3 cups of slightly salted water until tender and chewy, about 30 to 40 minutes. Drain and rinse. If you want to shorten the cooking time, soak the barley grains overnight in water. Drain and cook in fresh water.

Deseed and devein the bell peppers. Cut them into thin strips, each about 1 inch long.

In a small bowl, combine all ingredients for the dressing.

Combine cooked barley, kidney beans and bell peppers in a salad bowl. Add the tuna chunks. Pour the dressing over the salad and mix until salad ingredients and dressing are well mixed. Sprinkle the toasted seeds over the salad. Serve at room temperature.