3/4 c medium pearled barley
1 can (16 oz) black beans, rinsed and drained
2 c frozen corn kernals, thawed
1 c frozen peas, thawed

3 T balsamic vinegar
2 T minced fresh basil
2 T low-sodium vegetable stock
1 T canola oil

Cook the barley in 2 1/2 cups of water in a 2-qt saucepan. Bring to a boil, reduce heat to medium-low, partially cover, and simmer for 30-35 minutes, or until tender. Drain any remaining water. Transfer barley to large bowl.

Add beans, corn, peas to the barley.

Whisk together the remaining ingredients, pour over the salad; toss to mix well.

May be served warm or chilled.

Serve with slices of red bell pepper, fresh tomatoes, crumbled feta, and a bit of Parmesan grated over the top.

We just had this last night warm and will eat the remainder cold for dinner in a few days. In the winter, we just use a bottled salad dressing since fresh basil is scarce and expensive. Last night's dressing was Drew's Thai Sesame Lime and it was quite tasty.

I've taken this to potlucks at work and everyone loved it.

Quick Pierogi Casserole

1 16-oz pkge frozen pierogies (Mrs. T's potato & onion are good)
5 large plum tomatoes (I use a 28 oz can of peeled whole tomatoes cut up)
2 large onions
1 8-oz pkge mushrooms
3 tablespoons salad oil
1 tablespoon chopped parsley
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup water (or use the juice from the canned tomatoes)

1. Prepare the pierogies as label directs for boiled pierogies; drain.
2. Meanwhile, dice tomatoes; thinly slice onions and mushrooms. In 12 inch skillet over medium-high heat, in hot salad oil, cook onions and mushrooms until soft and golden. Add tomatoes, parsley, salt, pepper, and 1 cup water (or the tomato juice from can); heat to boiling. Cook 5 minutes.
3. Preheat oven to 350 degrees farhenheit. In shallow 2 quart casserole, arrange peirogies and onion mixture. Cover casserole and bake 30 minutes or until heated through. Makes 4 main-dish servings (in my house - 2 adults finish the whole thing)