Southwest Barley Salad
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.
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INGREDIENTS
Nutrition- 3cups vegetable stock or 3 cups chicken stock
- 3⁄4cup pearl barley
- 1
- 1
- 3⁄4cup chopped red bell pepper
- 1⁄2cup chopped green bell pepper
- 1⁄2
Dressing
- 1⁄2cup mild salsa
- 3
- 2
- 1⁄2cup chopped cilantro
- 1
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DIRECTIONS
- In a saucepan over high heat, bring the stock to a boil.
- Add barley; reduce heat to medium low.
- Simmer, covered, 40 minutes or until barley is tender and liquid is absorbed.
- Transfer to a serving bowl; cool to room temperature.
- Add corn, black beans, peppers, green onions and mix well.
- In a bowl, combine the dressing ingredients and mix well.
- Pour dressing over salad; toss to coat well and serve.
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