SOUTHWESTERN BARLEY SALAD

Southwestern Barley Salad image

Cilantro comes through in this colorful side that's zesty but not too spicy. It also makes a great luncheon dish when served with sesame breadsticks, sherbet and sugar cookies. It's sure to satisfy! -Tommi Roylance of Charlo, Montana

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 16

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Ingredients

3 cups cooked medium pearl barley
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn, thawed
1-1/2 cups chopped seeded tomatoes
1 cup frozen peas, thawed
1/4 cup minced fresh cilantro
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
3 tablespoons lemon juice
1 tablespoon finely chopped onion
1 tablespoon canola oil
2 garlic cloves, minced
8 lettuce leaves
1 ripe avocado, peeled and sliced
2 medium tomatoes, cut into wedges

Steps:

In a bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the water, lemon juice, onion, oil and garlic; shake well. Pour over barley mixture and toss to coat. Serve on lettuce-lined plates. Garnish with avocado and tomatoes.

Nutrition Facts : Calories 233 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 490mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 9g fiber), Protein 7g protein. Diabetic Exchanges

*** Explore more Southwestern Barley Salad Recipes »

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