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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 448.9
  • Total Fat: 4.4 g
  • Cholesterol: 4.4 mg
  • Sodium: 971.4 mg
  • Total Carbs: 86.6 g
  • Dietary Fiber: 16.0 g
  • Protein: 21.1 g

View full nutritional breakdown of Southwestern Barley Salad calories by ingredient
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Southwestern Barley Salad

Submitted by: TREVUG

Introduction

This is a delicious and healthy recipe originally from Prevention Magazine. It is high in fiber and potassium, and low in fat. VERY NUTRITIOUS.

The barley for this recipe is hard to find for first timers. Just go to the grains section and look on the top or bottom shelf. It is in a white/yellow box with the Quaker man on it. Make sure you get the "quick" barley. It is worth it.
This is a delicious and healthy recipe originally from Prevention Magazine. It is high in fiber and potassium, and low in fat. VERY NUTRITIOUS.

The barley for this recipe is hard to find for first timers. Just go to the grains section and look on the top or bottom shelf. It is in a white/yellow box with the Quaker man on it. Make sure you get the "quick" barley. It is worth it.

Number of Servings: 4

Ingredients

    BARLEY:
    1 C. Quick Cooking Barley

    DRESSING:
    1 c. prepared hot or medium salsa
    1/2 c. tomato juice
    2 Tbsp. red wine vinegar
    2 Tbsp. lime juice
    black pepper (to taste)

    SALAD:
    3/4 c. frozen corn kernels, thawed
    1 red or green pepper, diced
    2 scallions, thinly sliced
    1 can(151/2 oz)red kidney beans, rinsed and drained
    1/2 c. chopped, fresh cilantro
    3/4 c. shredded, cheddar cheese
    4 oz. low-fat, baked tortilla chips



Directions

Makes 4 servings, less if a side dish.

1. In a medium saucepan, cook barley according to package directions.
2. In a small bowl, mix salsa, tomato juice, 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 cheese and serve with tortilla chips. Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user TREVUG.






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