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Southwest Barley Salad
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Description
A fresh, colorful, unique salad. Feel free to add any veggies you like to the mix. I’m thinking chopped fresh tomato and avocado would mix in quite nicely!
Ingredients
- 3 cups Reduced-sodium Chicken Broth Or Vegetable Broth
- ¾ cups Uncooked Medium Pearl Barley
- 1 cup Fresh Or Frozen Corn
- 1 cup Canned Black Beans, Rinsed And Drained
- ¾ cups Chopped Sweet Red Pepper
- ½ cups Chopped Green Pepper
- ½ cups Chopped Green Onion
- ½ cups Minced Fresh Cilantro
- 1 clove Garlic, Minced
- ½ cups Salsa
- 3 Tablespoons Reduced Fat Sour Cream
- 2 Tablespoons Freshly Squeezed Lime Or Lemon Juice
Preparation
In a large saucepan, bring broth to a boil; stir in the barley. Reduce heat; cover and simmer for 40-45 minutes or until barley is tender. Then remove it from the heat, drain and cool.
In a large bowl, combine corn, black beans, red pepper, green pepper, green onions, cilantro and garlic; stir in the barley until well combined.
Just before serving, in a small bowl, combine salsa, sour cream and lime juice; add it to the barley mixture, stirring until well combined. Serve warm or cold.
Recipe adapted from The Best of Country Cooking 2007.
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