SOUTHWEST BARLEY SALAD

Southwest Barley Salad image

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.

Provided by Leslie in Texas

Categories Grains

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

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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
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

Steps:

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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