Barley & Lentil Salad

Source: Prevention
Makes 4 servings

1 cup quick cooking barley
1 can (15 oz) lentils, drained & rinsed
1 pint halved grape tomatoes
1/3 cup finely chopped red onion
1/2 cup chopped fresh parsley
1/4 cup lemon juice
2 TB olive oil
1/4 tsp allspice
1/4 tsp pepper
1/2 tsp salt

1. Place barley in 2 1/2 cups water in saucepan; bring to boil, reduce heat, cover & cook about 20 minutes or until water has been absorbed. Let cool.
2. In large bowl, combine remaining ingredients. Stir in barley and serve.