Two Main Dish Salads

Kris' Sweet & Sour Barley/Bean Salad:

1 cup uncooked medium barley, cooked in 4 cups water to make 4 cups cooked barley
2 15-16 oz cans garbanzo beans
1 15-16 oz can red beans (pinto or kidney)
2 15-16 oz cans wax beans (or 1 can wax, 1 can cut green beans)
3 stalks green onions, sliced (with tops)
1 small tomato chopped up
1/2 cup white vinegar
1/2 cup salad oil
1/2 cup sugar

Mix vinegar, oil and sugar together until the sugar dissolves. A mixer works well for emulsifying the ingredients. Drain all the beans and rinse with water. Chop green onion and tomato.  Add all these ingredients into a bowl with the barley. Add dressing and stir together. This will taste better the second day as the flavors are allowed to blend. (If you are a semi-vegetarian, like I am, this salad is a complete meal with protein!)

IMITATION CRAB SALAD (inspired by my youngest daughter, Rachel)

1 package imitation crab (in this area it is made of blue hake.)
1 box tricolor rotini pasta--cooked according to directions, drained and cooled
1 can of peas or 1 package frozen peas
1 (2 cup) package shredded colby/monterey jack cheese
1 (8 oz) jar Miracle Whip
1/2 cup sour cream
lemon juice to taste

Get a nice size bowl for mixing. Chop imitation crab to bite size pieces. Add to tricolor pasta, peas and cheese.  Mix Miracle Whip, sour cream and lemon juice.  Pour over remaining ingredients. Mix well. Let sit overnight for best flavor.