Bring water to a boil; stir in barley and 1/4 teaspoon salt. Reduce heat. Cover; simmer 50 to 60 minutes or until barley is tender, stirring occasionally. Drain; cool. Transfer to a large bowl. Add kidney beans, tomatoes, parsley, green pepper and green onions; mix well.
Combine lemon juice, oil, remaining 1/2 teaspoon salt and pepper; mix until well blended. Pour over barley mixture; toss. Chill 3 to 4 hours or overnight; toss before serving. Serve over lettuce leaves, if desired.
* NOTE: To substitute 1/2 cup Quaker Scotch Brand Quick Pearled Barley, decrease water to 1-1/2 cups and simmer time to 10 to 12 minutes. Proceed as recipe directs.
Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias