Yield: 4 Servings
|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