Texas Barley Salad Recipe

Texas Barley Salad Recipe photo by Taste of Home

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“I got this recipe from a cook in Mexico while I was there on a Mission trip,” says Marilyn Sonnenberg of Edmonton, Alberta. “I've been making it ever since.”

This recipe is:

Healthy

Quick

Diabetic Friendly

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Texas Barley Salad Recipe

Prep: 30 min. + chilling

Yield: 5 Servings

15 15 30

Ingredients

1 cup reduced-sodium chicken broth or vegetable broth
1/2 cup quick-cooking barley
1 medium tomato, seeded and chopped
3/4 cup frozen corn, thawed
1/2 cup chopped sweet red pepper
1/4 cup chopped seeded peeled cucumber
2 green onions, thinly sliced
2 tablespoons canola oil
4 teaspoons cider vinegar
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1/4 teaspoon chili powder

Directions

In a small saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until tender. Cool.
In a large bowl, combine the tomato, corn, red pepper, cucumber, onions and barley.
In a small bowl, whisk the remaining ingredients. Pour over barley mixture and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 5 servings.

Nutritional Facts 3/4 cup equals 155 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 251 mg sodium, 22 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Texas Barley Salad in Light & Tasty February/March 2008, p25

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Texas Barley Salad

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(1-1) of 1 reviews

Reviewed on May. 17, 2010 by daisyshae99

This is a fabulous salad! Pretty much the only thing I did different from the recipe was to up the spices a bit, but it still wasn't over the top spicy- just right IMO. I made it the night before for our lunches the next day. This will be a regular at our house!