Southwest Barley Salad


3 c. vegetable stock or water
3/4 c. pearl barley
1 c. canned corn kernels, drained
1 c. canned black beans, rinsed and drained
3/4 c. chopped red bell pepper
1/2 c. chopped green bell pepper
1/2 c. chopped green onion

1/2 c. mild or medium salsa
3 T. soy sour cream
3 T. fresh lime juice
1/2 c. chopped cilantro
2 t. minced garlic


In a saucepan, heat stock or water to boil. Add barley, and reduce heat to medium low. Simmer covered for 40 minutes or until barley is tender and liquid is absorbed. Transfer to a serving bowl, cool to room temperature. Add corn, black beans, peppers and onions.

In a bowl, combine salsa, sour cream, lime juice, cilantro and garlic. Pour dressing over barley mixture, and toss to coat well

Serves 6

Nutritional Information:

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