Southwestern Barley Salad

* Exported from MasterCook *

Southwestern Barley Salad

Recipe By : Prevention Magazine, August, 1998
Serving Size : 8 Preparation Time :0:00
Categories : Beans And Legumes Grains And Cereals
Salads, Main Dish Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***BARLEY***
1 cup quick-cooking barley
***DRESSING***
1 cup prepared hot or medium salsa
1/2 cup tomato juice
2 tablespoons red wine vinegar
2 tablespoons lime juice
black pepper -- to taste
***SALAD***
3/4 cup frozen corn kernels -- thawed
1 red and green bell peppers -- diced
2 scallions -- thinly sliced
15 1/2 ounces red kidney beans, canned -- rinsed and drained
1/2 cup chopped fresh cilantro
3/4 cup cheddar cheese, fat free -- shredded

1. In a medium saucepan, cook barley according to package directions.

2. In a small bowl, mix salsa, tomato juic, vinegar, lime juice, and pepper.

3. In a large bowl, toss together barley, corn, peppers, scallions, beans,
and cilantro. Add dressing and toss to coat Sprinkle with Cheddar and
serve with tortilla chips. Serves 4

QUICK SWITCH: Out of barley? Try kamut. In a medium pan, bring 4 c water,
1 1/3 c kamut, and 1/2 tsp salt to a boil. Cover; simmer 1 hr until puffed
and tender. Makes 3 c.

Calories=183, Fat=1, CHOL=2, FIBER = 8g, PRO=10g, CARB= 36g, SODIUM=559mg

- - - - - - - - - - - - - - - - - -


Nutr. Assoc. : 0 86 0 1114 0 0 0 0 0 0 0 0 0 0 0