Best Southwest Barley Salad Recipes

SOUTHWEST BARLEY SALAD

Southwest Barley Salad image

With black beans, corn, peppers and onions, this tasty barley dish is a filling accompaniment to any entree. Plus, the salad can be served warm or cold.-Lois Taylor, Russellville, Alabama

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

3 cups reduced-sodium chicken broth or vegetable broth
3/4 cup uncooked medium pearl barley
1 cup fresh or frozen corn
1 cup canned black beans, rinsed and drained
3/4 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/2 cup chopped green onions
1/2 cup minced fresh cilantro
1 garlic clove, minced
1/2 cup salsa
3 tablespoons reduced-fat sour cream
2 tablespoons lime or lemon juice

Steps:

In a saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 40-45 minutes or until tender. Drain and cool. In a large bowl, combine the corn, beans, peppers, onions, cilantro and garlic. Stir in barley., Just before serving, combine the salsa, sour cream and lime juice; add to barley mixture. Serve warm or cold.

Nutrition Facts : Calories 184 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 687mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 8g fiber), Protein 7g protein.

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

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.

SOUTHWEST BARLEY SALAD

SOUTHWEST BARLEY SALAD image

Categories Side

Number Of Ingredients 12

Ingredients

3 cups reduced-sodium chicken broth
3/4 cup uncooked medium pearl barley
1 cup frozen or canned corn
1 cup canned black beans, rinsed and drained
3/4 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/2 cup chopped green onions
1/2 cup minced fresh cilantro
1 garlic clove, minced
1/2 cup salsa
3Tbs. reduced-fat sour cream
2 Tbs. lime juice

Steps:

In a saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 40 to 45 minutes or until tender.Drain and cool. In a large bowl, combine the corn, beans, peppers, onion, cilantro and garlic. Stir in barley. Just before serving, combine the salsa, sour crean and lime juice; add to barley mixture.Serve warm or cold.

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