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Southwest Barley Salad Recipe

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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
TOTAL TIME: Prep: 5 min. Cook: 45 + cooling
MAKES:6 servings
TOTAL TIME: Prep: 5 min. Cook: 45 + cooling
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. Just before serving, combine the salsa, sour cream and lime juice; add to barley mixture. Serve warm or cold. Yield: 6 servings.
Originally published as Southwest Barley Salad in Country Woman January/February 2005, p35

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.

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