| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meatless en |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Water |
| 1 |
c |
Quick-cooking barley, uncooked |
| 1 |
c |
Frozen corn kernels |
| 1/2 |
c |
Fresh cilantro, minced |
| 1 |
|
Red bell pepper, diced |
| 1/4 |
c |
Red onion, finely chopped |
| 1 |
bn |
Green onions, minced |
| 30 |
oz |
Cooked black beans |
| 1/4 |
c |
Fresh lemon juice |
| 1 |
ts |
Jalapeno hot sauce |
| 1/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Black pepper |
INSTRUCTIONS
Bring 2 cups water to a boil in a medium saucepan. Add barley; cover,
reduce heat, and simmer 8 minutes. Add corn (do not stir), and cover. Cook
6 minutes or until barley is tender. Remove barley mixture from heat, and
let stand for 5 minutes.
Combine barley mixture and next 5 ingredients in a large bowl. Combine
lemon juice and remaining ingredients in a small bowl. Pour lemon dressing
over salad; toss gently to coat.
Per serving: 551 Calories; 3g Fat (4% calories from fat); 27g Protein; 111g
Carbohydrate; 0mg Cholesterol; 14mg Sodium
Recipe by: Cooking Light, June 1997 (modified) Posted to Digest
eat-lf.v097.n163 by Joanne McAndrews Eisenman <jmca@nwu.edu> on Jun 25,
1997
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