Thursday, November 5, 2009

Southwest Barley Salad

Next time you're asked to bring a salad, here's an excellent option!
  • 3 cups reduced-sodium chicken broth
  • 3/4 cup Joseph's Grainery 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 Tbs. reduced-fat sour cream
  • 2 Tbs. lime or lemon juice
Directions:  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, 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. Yield 6 servings

Recipe from January/February 2005 "Country Woman"


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