Southwest Barley Salad
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Southwest Barley Salad calories by ingredient
Introduction
A healthy vegetarian salad A healthy vegetarian saladNumber 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, 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
DRESSING
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
Directions
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.