Southwest Barley Salad
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
3 cups (750 mL) vegetable or chicken stock 3/4 (175 mL) cup pearl barley 1 (250 mL) cup canned corn kernels, drained1 (250 mL) cup canned black beans, rinsed and drained3/4 (175 mL) cup chopped red bell peppers1/2 (125 mL) cup chopped green bell peppers1/2 (125 mL) cup chopped green oninonsDRESSING1/2 (125 mL) cup medium salsa3 tbsp. (45 mL) low-fat sour cream2 tbsp. (25 mL) fresh lime or lemon juice1/2 (125 mL) cup fresh coriander1 tsp (5 mL) minced garlic
Makes 6 servings - from Canadian Diabetes Cookbook -
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.
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.
Nutritional Info Amount Per Serving
- Calories: 221.6
- Total Fat: 3.1 g
- Cholesterol: 4.2 mg
- Sodium: 945.0 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 8.3 g
- Protein: 12.4 g
Member Reviews