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Southwestern Barley Salad

 Southwestern Barley Salad
Cilantro comes through in this colorful side that's zesty but not too spicy. It also makes a great luncheon dish when served with sesame breadsticks, sherbet and sugar cookies. It's sure to satisfy! —Tommi Roylance of Charlo, Montana
8 ServingsPrep/Total Time: 20 min.

Ingredients

  • 3 cups cooked medium pearl barley
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1-1/2 cups frozen corn, thawed
  • 1-1/2 cups chopped seeded tomatoes
  • 1 cup frozen peas, thawed
  • 1/4 cup minced fresh cilantro
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup water
  • 3 tablespoons lemon juice
  • 1 tablespoon finely chopped onion
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 8 lettuce leaves
  • 1 ripe avocado, peeled and sliced
  • 2 medium tomatoes, cut into wedges

Directions

  • In a bowl, combine the first eight ingredients. In a jar with a
  • tight-fitting lid, combine the water, lemon juice, onion, oil and
  • garlic; shake well. Pour over barley mixture and toss to coat. Serve
  • on lettuce-lined plates. Garnish with avocado and tomatoes. Yield: 8
  • servings.
Nutritional Facts: One serving (1 cup) equals 233 calories,

2 of 2

Southwestern Barley Salad (continued)

Nutritional Facts: 7 g fat (1 g saturated fat), 0 cholesterol, 490 mg sodium, 38 g carbohydrate, 9 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.