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Southwest Barley Salad Recipe

With black beans, corn, peppers and onions, this tasty barley dish is a filling accompaniment to any entree. Plus, the salad can be served warm or cold.—Lois Taylor, Russellville, Alabama

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Southwest Barley Salad Recipe

Prep: 5 min. Cook: 45 + cooling

Yield: 6 Servings

5 45 50

Ingredients

3 cups reduced-sodium chicken broth or vegetable broth
3/4 cup uncooked medium pearl barley
1 cup fresh or frozen corn
1 cup canned black beans, rinsed and drained
3/4 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/2 cup chopped green onions
1/2 cup minced fresh cilantro
1 garlic clove, minced
1/2 cup salsa
3 tablespoons reduced-fat sour cream
2 tablespoons lime or lemon juice

Directions

In a saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 40-45 minutes or until tender. Drain and cool. In a large bowl, combine the corn, beans, peppers, onions, cilantro and garlic. Stir in barley.
Just before serving, combine the salsa, sour cream and lime juice; add to barley mixture. Serve warm or cold. Yield: 6 servings.

Nutritional Facts 3/4 cup equals 184 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 687 mg sodium, 36 g carbohydrate, 8 g fiber, 7 g protein.

Originally published as Southwest Barley Salad in Country Woman January/February 2005, p35