Cilantro comes through in this colorful side that's zesty but not too spicy. It also makes a great luncheon dish when served with sesame breadsticks, sherbet and sugar cookies. It's sure to satisfy! —Tommi Roylance of Charlo, Montana
Southwestern Barley Salad
Southwestern Barley Salad
Prep Time
20 min
Yield
8 servings
Ingredients
- 3 cups cooked medium pearl barley
- 1 can (15 ounces) black beans, rinsed and drained
- 1-1/2 cups frozen corn, thawed
- 1-1/2 cups chopped seeded tomatoes
- 1 cup frozen peas, thawed
- 1/4 cup minced fresh cilantro
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup water
- 3 tablespoons lemon juice
- 1 tablespoon finely chopped onion
- 1 tablespoon canola oil
- 2 garlic cloves, minced
- 8 lettuce leaves
- 1 ripe avocado, peeled and sliced
- 2 medium tomatoes, cut into wedges
Directions
- In a bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the water, lemon juice, onion, oil and garlic; shake well. Pour over barley mixture and toss to coat. Serve on lettuce-lined plates. Garnish with avocado and tomatoes.
Nutrition Facts
1 cup: 233 calories, 7g fat (1g saturated fat), 0 cholesterol, 490mg sodium, 38g carbohydrate (0 sugars, 9g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.
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