Southwestern barley salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Quick-cooking barley |
| 1 | cup | Prepared hot or medium salsa |
| ½ | cup | Tomato juice |
| 2 | tablespoons | Red wine vinegar |
| 2 | tablespoons | Lime juice |
| Black pepper; to taste | ||
| ¾ | cup | Frozen corn kernels; thawed |
| 1 | Red and green bell peppers; diced | |
| 2 | Scallions; thinly sliced | |
| 15½ | ounce | Red kidney beans; canned, rinsed and drained |
| ½ | cup | Chopped fresh cilantro |
| ¾ | cup | Cheddar cheese; fat free, shredded |
Directions
BARLEY
DRESSING
SALAD
1. In a medium saucepan, cook barley according to package directions.
2. In a small bowl, mix salsa, tomato juic, vinegar, lime juice, and pepper.
3. In a large bowl, toss together barley, corn, peppers, scallions, beans, and cilantro. Add dressing and toss to coat Sprinkle with Cheddar and serve with tortilla chips. Serves 4
QUICK SWITCH: Out of barley? Try kamut. In a medium pan, bring 4 c water, 1⅓ c kamut, and ½ tsp salt to a boil. Cover; simmer 1 hr until puffed and tender. Makes 3 c.
Calories=183, Fat=1, CHOL=2, FIBER = 8g, PRO=10g, CARB= 36g, SODIUM=559mg Recipe by: Prevention Magazine, August, 1998 Posted to fatfree digest by Kathleen <schuller@...> on Aug 21, 1998, converted by MM_Buster v2.0l.