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
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
Reviews