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Southwest Barley Salad

 Southwest Barley Salad
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
6 ServingsPrep: 5 min. Cook: 45 + cooling


  • 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


  • 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.