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Grains, Dairy Beans and l, Grains and, Main dish, Salads 8 Servings

INGREDIENTS

1 c Quick-cooking barley
1 c Prepared hot or medium salsa
1/2 c Tomato juice
2 T Red wine vinegar
2 T Lime juice
Black pepper, to taste
3/4 c Frozen corn kernels, thawed
1 Red and green bell peppers
diced
2 Scallions, thinly sliced
15 1/2 oz Red kidney beans, canned
rinsed and drained
1/2 c Chopped fresh cilantro
3/4 c Cheddar cheese, fat free
shredded

INSTRUCTIONS

In a medium saucepan, cook barley according to package directions. In
a small bowl, mix salsa, tomato juic, vinegar, lime juice, and  pepper.
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  Recipe by: Prevention Magazine, August, 1998
Posted to fatfree digest by Kathleen <schuller@ix.netcom.com> on Aug
21, 1998, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 116
Calories From Fat: 36
Total Fat: 4.1g
Cholesterol: 11.6mg
Sodium: 452.8mg
Potassium: 316.5mg
Carbohydrates: 14.4g
Fiber: 4.1g
Sugar: 2.7g
Protein: 6.8g


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