Southwestern barley salad
Southwestern Barley Salad
Recipe By : Prevention Magazine, August, 1998
Serving Size : 8 Preparation Time :0:00
Categories : Beans And Legumes Grains And Cereals
Salads, Main Dish Vegetables
Amount Measure Ingredient -- Preparation Method
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***BARLEY***
1 cup quick-cooking barley
***DRESSING***
1 cup prepared hot or medium salsa
1/2 cup tomato juice
2 tablespoons red wine vinegar
2 tablespoons lime juice
black pepper -- to taste
***SALAD***
3/4 cup frozen corn kernels -- thawed
1 red and green bell peppers -- diced
2 scallions -- thinly sliced
15 1/2 ounces red kidney beans, canned -- rinsed and drained
1/2 cup chopped fresh cilantro
3/4 cup cheddar cheese, fat free -- shredded
1. In a medium saucepan, cook barley according to package directions.
2. In a small bowl, mix salsa, tomato juic, vinegar, lime juice, and pepper.
3. In a large bowl, toss together barley, corn, peppers, scallions, beans,
and cilantro. Add dressing and toss to coat Sprinkle with Cheddar and
serve with tortilla chips. Serves 4
QUICK SWITCH: Out of barley? Try kamut. In a medium pan, bring 4 c water,
1 1/3 c kamut, and 1/2 tsp salt to a boil. Cover; simmer 1 hr until puffed
and tender. Makes 3 c.
Calories=183, Fat=1, CHOL=2, FIBER = 8g, PRO=10g, CARB= 36g, SODIUM=559mg
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Nutr. Assoc. : 0 86 0 1114 0 0 0 0 0 0 0 0 0 0 0
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