Ingredients
1
can (15 ounces) three-bean salad, undrained
1 1/2
cups cooked barley
2
medium tomatoes, chopped (1 1/2 cups)
3
cups bite-size pieces salad greens
2
tablespoons sunflower nuts
Preparation
Mix three-bean salad, barley and tomatoes in bowl. Cover and refrigerate about 1 hour or until chilled.
Spoon bean mixture onto salad greens. Sprinkle with nuts.
