Black bean and barley salsa salad

Yield: 4 Servings

Measure Ingredient
2 cups Water
1 cup Quick-cooking barley, uncooked
1 cup Frozen corn kernels
½ cup Fresh cilantro, minced
1 Red bell pepper, diced
¼ cup Red onion, finely chopped
1 bunch Green onions, minced
30 ounces Cooked black beans
¼ cup Fresh lemon juice
1 teaspoon Jalapeno hot sauce
¼ teaspoon Ground cumin
¼ teaspoon Black pepper

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

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