Southwest Barley Salad

Name: Southwest Barley Salad
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 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

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

Directions

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.