I did modify the recipe because I could not find bulgur and I would prefer balsamic vinegar over red white vinegar.
Here is my version:
1/2 cup hulled barley
I served this over 1 cup of spinach.
Bring a large pot of water to a boil. Add the barley and 1/2 teaspoon of the salt; boil for 50 to 55 minutes, until barley is just tender. Drain.
Meanwhile, bring 6 tablespoons of water to a boil in a small saucepan; add the bulgur. Bring the liquid back to a boil, then cover the pot, turn off the heat, and let sit for 25 minutes, until the water is absorbed.
In a large bowl, toss together the vinegar, onion, garlic and remaining salt.
Add the grains to the vinegar mixture while still warm; toss well. Remove the garlic and stir in the beans, tomatoes, basil and olive oil; season with black pepper to taste. Fold in the Parmesan and serve.
I was getting lazy and tired while cooking this and forget or skipped the onion and garlic and that might have made a difference because my version needed some more flavor big time.