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