Barley Summer Salad

• 1 cup dry barley
• 3 cups water
• 1⁄4 cup dried cranberries
• 1 cup fresh blueberries
• 1 cup sweet snap peas, chopped
• 2 cups apples or another fresh fruit or veggie, chopped
• 1⁄2 cup red bell pepper, chopped
• 1⁄2 cup green onions, sliced thin
• 1 tablespoon vinegar
• 3 tablespoons vegetable oil
• 1⁄4 cup lemon or lime juice

Place barley and water in a 2-3 quart saucepan. Bring to a boil, then turn to low. Cook covered for 45 minutes.
Rinse cooked barley briefly in cold water. Drain.
Add remaining ingredients. Toss well.
Refrigerate leftovers within 2 hours.