Southwest Barley Salad

Submitted by Leslie in Texas

"This barley salad makes tasty use of nutritious ingredients. It's a nice "change of pace" side dish that goes well with just about any kind of meat or can serve as a meatless salad as well. Originally from a newspaper recipe for diabetic and low fat dishes."

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 6

ingredients

• 3 cups vegetable stock or 3 cups chicken stock
• 3⁄4 cup pearl barley
• 1 cup canned corn kernel, drained
• 1 cup canned black beans, rinsed and drained
• 3⁄4 cup chopped red bell pepper
• 1⁄2 cup chopped green bell pepper
• 1⁄2 cup chopped green onion, tops and bottom parts

• Dressing

• 1⁄2 cup mild salsa
• 3 teaspoons low-fat sour cream or 3 teaspoons fat free sour cream
• 2 tablespoons fresh limes or 2 tablespoons lemon juice
• 1⁄2 cup chopped cilantro
• 1 teaspoon minced garlic, to taste

directions

1. In a saucepan over high heat, bring the stock to a boil.
2. Add barley; reduce heat to medium low.
3. Simmer, covered, 40 minutes or until barley is tender and liquid is absorbed.
4. Transfer to a serving bowl; cool to room temperature.
5. Add corn, black beans, peppers, green onions and mix well.
6. In a bowl, combine the dressing ingredients and mix well.
7. Pour dressing over salad; toss to coat well and serve.

Reviews

[BassLady]

Was looking for something to use my barley in. I am trying to incoporate healthier grains into my diet. This was really good. I did not have the green pepper and I don't like cilantro. I used regular sour cream and added just a little ranch dressing and a tomato. Made for a nice lunch salad. Thanks for the good recipe.