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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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âI got this recipe from a cook in Mexico while I was there on a Mission trip,â says Marilyn Sonnenberg of Edmonton, Alberta. âI've been making it ever since.â Ingredients:
1 cup reduced-sodium chicken broth or vegetable broth |
1/2 cup quick-cooking barley |
1 medium tomato, seeded and chopped |
3/4 cup frozen corn, thawed |
1/2 cup chopped sweet red pepper |
1/4 cup chopped seeded peeled cucumber |
2 green onions, thinly sliced |
2 tablespoons canola oil |
4 teaspoons cider vinegar |
1 garlic clove, minced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon ground cumin |
1/4 teaspoon chili powder |
Directions:
1. In a small saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until tender. Cool.
2. In a large bowl, combine the tomato, corn, red pepper, cucumber, onions and barley.
3. In a small bowl, whisk the remaining ingredients. Pour over barley mixture and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 5 servings.
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