Print Recipe
Southwest Barley Salad
Course Lunch, Main Dish
Servings
Ingredients
  • 3 Cups reduced sodium chicken broth
  • 3/4 Cup uncooked pearl barley
  • 1 Cup fresh or frozen corn
  • 1 Cup canned black beans, rinsed and drained
  • 3/4 Cup chopped sweet red pepper
  • 1/2 Cup chopped green pepper
  • 1/2 Cup chopped green onions
  • 1/2 Cup minced fresh cilantro
  • 1 Clove garlic, minced
  • 1/2 Cup salsa
  • 3 Tablespoons reduced fat sour cream
  • 2 Tablespoons lime or lemon juice
Course Lunch, Main Dish
Servings
Ingredients
  • 3 Cups reduced sodium chicken broth
  • 3/4 Cup uncooked pearl barley
  • 1 Cup fresh or frozen corn
  • 1 Cup canned black beans, rinsed and drained
  • 3/4 Cup chopped sweet red pepper
  • 1/2 Cup chopped green pepper
  • 1/2 Cup chopped green onions
  • 1/2 Cup minced fresh cilantro
  • 1 Clove garlic, minced
  • 1/2 Cup salsa
  • 3 Tablespoons reduced fat sour cream
  • 2 Tablespoons lime or lemon juice
Instructions
  1. In a saucepan, bring broth to a boil. Stir in barley.
  2. Reduce heat; cover and simmer for 40 to 45 minutes or until tender. Drain and cool.
  3. In a large bowl, combine the corn, beans, peppers, onions, cilantro and garlic. Stir in barley.
  4. Just before serving, combine the salsa, sour cream and lime juice; add to barley mixture. Serve warm or cold.