Southwest Barley Salad
SOUTHWEST BARLEY SALAD – serves 4 to 6
This recipe makes for a great side dish at a party or a great little lunch. And again, it is super easy to make! I love experimenting with different grains and barley is one of my favorites. It is hearty enough that my mouth is satisfied and is high in fiber and whole-grain goodness. The black beans are also high in fiber and also have 5 grams of protein per 1/2 cup. If you like eating meat, you could also add or substitute shredded chicken for an extra protein boost.
3 c. vegetable or chicken stock
3/4 c. pearl barley
1 c. canned or frozen corn
1 c. canned black beans
3/4 c. chopped red pepper
3/4 c. chopped green pepper
1/2 c. chopped green onion
Dresssing:
1/2 c. medium salsa
3 Tbs. low-fat sour cream
2 Tbs. fresh lime juice
1/2 c. chopped cilantro
1 tsp. minced garlic
Step #1: In a saucepan over high heat, bring stock to a boil.
Step #2: Add the barley; reduce heat to medium-low. Simmer, covered, for 40 minutes or until the barley is tender and the liquid is absorbed. Stir occasionally!
Step #3: Transfer barley to a serving bowl; cool to room temperature.
Step #4: Add corn, black beans, red & green peppers, and green onion.
Step #5: In a bowl, combine salsa, sour cream, lime juice, cilantro and garlic.
Step #6: Pour dressing over salad; toss to coat well.
Step #7: Enjoy!
