In a saucepan, bring water to a boil. Reduce heat and add barley. Cook over medium heat for 40 minutes or until tender-firm. Remove from heat. Drain. Rinse with cold water. Drain again.
In serving bowl combine cooked barley, chick peas, beans, onion, parsley and jalapeno peppers. In a separate bowl, combine vinegar, salt, pepper, cumin, and garlic. Mix thoroughly.
Whisk in canola until evenly mixed. Add to beans mixture. Toss gently. Serve immediately at room temperature. (May be store in a covered container in refrigerator for 24 hours).
Western Trails Food · 313 W. Valentine · Glendive, MT 59330
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