Black bean and barley salsa salad

4 Servings

Ingredients

QuantityIngredient
2cupsWater
1cupQuick-cooking barley, uncooked
1cupFrozen corn kernels
½cupFresh cilantro, minced
1Red bell pepper, diced
¼cupRed onion, finely chopped
1bunchGreen onions, minced
30ouncesCooked black beans
¼cupFresh lemon juice
1teaspoonJalapeno hot sauce
¼teaspoonGround cumin
¼teaspoonBlack pepper

Directions

Bring 2 cups water to a boil in a medium saucepan. Add barley; cover, reduce heat, and simmer 8 minutes. Add corn (do not stir), and cover. Cook 6 minutes or until barley is tender. Remove barley mixture from heat, and let stand for 5 minutes.

Combine barley mixture and next 5 ingredients in a large bowl. Combine lemon juice and remaining ingredients in a small bowl. Pour lemon dressing over salad; toss gently to coat.

Per serving: 551 Calories; 3g Fat (4% calories from fat); 27g Protein; 111g Carbohydrate; 0mg Cholesterol; 14mg Sodium Recipe by: Cooking Light, June 1997 (modified) Posted to Digest eat-lf.v097.n163 by Joanne McAndrews Eisenman <jmca@...> on Jun 25, 1997