Southwestern Barley Salad

Name: Southwestern Barley Salad
Prep time: 20 min
Total time: 20 min
Yield: 8 servings.
Cuisine: Mexican Recipes, Mexican Salad Recipes, Mexican Vegetarian Recipes
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

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

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.

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.

Reviews

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Average Rating:

CGingrich

May 6, 2011

This was such a GREAT salad!! So easy to make. This one is a keeper. I used grape tomatoes, not the chopped seeded tomatoes, also used light olive oil instead of the Canola oil. I put the corn & peas in when they were frozen. Next time I think I will try Lime juice, just to see how it may taste. I saved some of the dressing to dip the avocado in, so that they wouldn't brown, then poured what was left over all. I think this could almost be a meal in itself.