Date: Fri, 21 Aug 1998 02:17:49 -0700
From: Kathleen (schuller@ix.netcom.com)
This was a hit at my house. I couldn't find quick-cooking barley, but used
pearl barley. The original recipe said that it was 4 servings, but it made
10 servings at my house, and it suggested serving it on tortilla chips. I
think that sad eaters would enjoy it also.
Kathleen
* Exported from MasterCook *
Southwestern Barley Salad
Recipe By : Prevention Magazine, August, 1998
Serving Size : 8 Preparation Time :0:00
Categories : Beans And Legumes Grains And Cereals
Salads, Main Dish Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***BARLEY***
1 cup quick-cooking barley
***DRESSING***
1 cup prepared hot or medium salsa
1/2 cup tomato juice
2 tablespoons red wine vinegar
2 tablespoons lime juice
black pepper -- to taste
***SALAD***
3/4 cup frozen corn kernels -- thawed
1 red and green bell peppers -- diced
2 scallions -- thinly sliced
15 1/2 ounces red kidney beans, canned -- rinsed and drained
1/2 cup chopped fresh cilantro
3/4 cup cheddar cheese, fat free -- shredded
1. In a medium saucepan, cook barley according to package directions.
2. In a small bowl, mix salsa, tomato juic, vinegar, lime juice, and pepper.
3. In a large bowl, toss together barley, corn, peppers, scallions, beans,
and cilantro. Add dressing and toss to coat Sprinkle with Cheddar and
serve with tortilla chips. Serves 4
QUICK SWITCH: Out of barley? Try kamut. In a medium pan, bring 4 c water,
1 1/3 c kamut, and 1/2 tsp salt to a boil. Cover; simmer 1 hr until puffed
and tender. Makes 3 c.
Calories=183, Fat=1, CHOL=2, FIBER = 8g, PRO=10g, CARB= 36g, SODIUM=559mg
kwvegan vegan