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.

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