Dressing:
1/4 cup Olive oil or salad oil
1/4 cup white wine Vinegar
1 clove Garlic, minced
1 tablespoon minced fresh Dill or 1 teaspoon dried dillweed, crushed
1/4 teaspoon Salt
1/4 teaspoon Pepper
Salad:
2 cups water
1/3 cup pearl Barley
1/2 teaspoon salt
8 ounces green beans, trimmed and cut into 1-inch lengths
7-ounce can solid white tuna, drained and broken into chunks
1 medium tomato, chopped
1/2 cup sliced pitted ripe olives
1/3 cup sliced green onion
Lettuce leaves
1 hard-cooked egg, cut into wedges

For dressing, in a screw-top jar, combine oil, Vinegar, Garlic, Dill or dillweed, 1/4 teaspoon Salt, and pepper. Cover and shake well to mix; set aside.
For salad, in a medium saucepan combine water, uncooked Barley, and 1/2 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 45 minutes. Add beans the last 10 minutes. Drain, if necessary, and let cool.
In a large salad bowl toss together cooked barley, beans, tuna, tomato, olives, and green onion. Shake dressing; drizzle over salad and toss gently to coat. Let stand for 30 minutes before serving. Serve on lettuce-lined plates. Garnish with egg wedges.