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Southwest Barley Salad

the.instructor's picture
Ingredients
  Reduced sodium chicken broth/Reduced sodium vegetable broth 3 Cup (48 tbs)
  Medium pearl barley 3⁄4 Cup (12 tbs), uncooked
  Corn 1 Cup (16 tbs) (Fresh Or Frozen)
  Canned black beans 1 Cup (16 tbs), drained, rinsed
  Chopped sweet red pepper 3⁄4 Cup (12 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped green onions 1⁄2 Cup (8 tbs)
  Minced fresh cilantro 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Salsa 1⁄2 Cup (8 tbs)
  Reduced-fat sour cream 3 Tablespoon
  Lime juice/Lemon juice 2 Tablespoon
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 salsa, sour cream and lime juice; add to barley mixture.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Barley
Interest: 
Healthy

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