Best Southwestern Barley Salad Recipes

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

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

SOUTHWESTERN BARLEY SALAD

Southwestern Barley Salad image

Prepare this Southwestern Barley Salad recipe right on your stovetop! No need to fire up the grill for this barley salad.

Provided by My Food and Family

Categories Home

Time 30m

Yield Makes 6 servings, 1 cup each.

Number Of Ingredients 7

Ingredients

3/4 cup barley, uncooked
2 ears corn on the cob, husks and silk removed
1 small green pepper, chopped
1/2 cup chopped red onions
1/2 cup KRAFT Tuscan House Italian Dressing
1/4 cup chopped fresh cilantro
2 Tbsp. lime juice

Steps:

Cook barley as directed on package.
Meanwhile, place corn ears directly on stovetop flame on medium-low heat; cook 4 min. or until corn is evenly roasted, using tongs to frequently turn ears. Cool 5 min. Cut kernels off cobs; place in medium bowl. Add all remaining ingredients; mix lightly.
Refrigerate 1 hour.

Nutrition Facts : Calories 160, Fat 4 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 4 g

SOUTHWESTERN BARLEY SALAD

southwestern barley salad image

i don't know where this recipe came from, i had it scribbled on paper. but it is a nice side dish to any grilled steak. prep time doesn't include time for cooking the barley

Provided by chia2160

Categories Grains

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 cups cooked barley
1 can black beans, rinsed and drained
1 1/2 cups corn
1 1/2 cups plum tomatoes, chopped and seeded
1/4 cup chopped cilantro or 1/4 cup basil
1/2 cup scallion, sliced
salt & pepper
1/2 cup water
3 tablespoons lemon juice or 3 tablespoons lime juice
1 tablespoon olive oil
2 cloves chopped garlic
1/2 teaspoon chili powder
1/4 teaspoon cumin

Steps:

mix the first 6 ingredients together in a large bowl, season with salt& pepper mix the dressing ingredients together, pour over salad.
serve at room temperature.

SOUTHWESTERN BLACK BEAN SALAD WTH BARLEY

SOUTHWESTERN BLACK BEAN SALAD WTH BARLEY image

Categories Vegetarian

Yield 8

Number Of Ingredients 13

Ingredients

1/3 Cup barley
1 1/4 Cups water
1 Can black beans, rinsed and drained
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
1 yellow pepper, seeded and chopped
1 tomato, seeded and chopped
1 Cup frozen corn, thawed
1 scallion, chopped, white part only
1 Teaspoon dried oregano
1 Teaspoon dried basil
juice of 1/2 lime
2 Ounces shredded Monterrey jack cheese

Steps:

In medium saucepan, bring the water to a boil. Add the barley and 1/2 teaspoon of salt, if desired. Reduce the heat, cover, and simmer for about 30 min, until the barley is tender. Drain well. In large bowl, combine the barley, beans, pepper, tomato, corn, scallion, spices and lime juice. Stir with a fort. Season to taste with pepper and top with shredded cheese. Serve.

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