Taste of Home
Southwestern Barley Salad
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 8 servings.
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
Ingredients
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3 cups cooked medium pearl barley
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1 can (15 ounces) black beans, rinsed and drained
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1-1/2 cups frozen corn, thawed
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1-1/2 cups chopped seeded tomatoes
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1 cup frozen peas, thawed
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1/4 cup minced fresh cilantro
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1 teaspoon salt
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1/4 teaspoon pepper
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1/2 cup water
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3 tablespoons lemon juice
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1 tablespoon finely chopped onion
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1 tablespoon canola oil
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2 garlic cloves, minced
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8 lettuce leaves
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1 ripe avocado, peeled and sliced
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2 medium tomatoes, cut into wedges
Directions
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1.
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.
Nutrition Facts
1 cup: 233 calories, 7g fat (1g saturated fat), 0 cholesterol, 490mg sodium, 38g carbohydrate (0 sugars, 9g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.
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