Feta And Pepperoncini Barley Salad

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1 1/2 cups water

2/3 cup uncooked quick-cooking barley

1 cup (4 ounces) crumbled feta cheese with basil and sun-dried tomatoes

1 cup halved grape or cherry tomatoes

1/2 cup finely chopped pepperoncini peppers

1/2 cup chopped bottled roasted red bell peppers

2 tablespoons chopped fresh basil

1 tablespoon capers, drained

1 tablespoon cider vinegar

1 tablespoon extravirgin olive oil

1/2 teaspoon bottled minced garlic

1 (16-ounce) can navy beans, rinsed and drained

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