| 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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