Southwest Barley SaladSubmitted by: BRENDESUE
IntroductionA healthy vegetarian salad A healthy vegetarian salad
3 cups (750 mL) vegetable or chicken stock
3/4 (175 mL) cup pearl barley
1 (250 mL) cup canned corn kernels, drained
1 (250 mL) cup canned black beans, rinsed and drained
3/4 (175 mL) cup chopped red bell peppers
1/2 (125 mL) cup chopped green bell peppers
1/2 (125 mL) cup chopped green oninons
1/2 (125 mL) cup medium salsa
3 tbsp. (45 mL) low-fat sour cream
2 tbsp. (25 mL) fresh lime or lemon juice
1/2 (125 mL) cup fresh coriander
1 tsp (5 mL) minced garlic
1. In a saucepan over high heat, bring stock to a boil. Add barley; reduce heat to medium-low. Simmer, covered, for 40 minutes or until barley is tender and liquid is absorbed. Transfer to a serving bowl; cool to room temperature. Add corn, black beans, red peppers, green peppers and green onions.
2. In a bowl combine salsa, sour cream, lime juice, coriander and garlic. Pour dressing over salad; toss to coat well.
Number of Servings: 6
Recipe submitted by SparkPeople user BRENDESUE.