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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. 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 |
Directions:
1. In a saucepan over high heat, bring the stock to a boil.
2. Add barley; reduce heat to medium low.
3. Simmer, covered, 40 minutes or until barley is tender and liquid is absorbed.
4. Transfer to a serving bowl; cool to room temperature.
5. Add corn, black beans, peppers, green onions and mix well.
6. In a bowl, combine the dressing ingredients and mix well.
7. Pour dressing over salad; toss to coat well and serve.
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