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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 Green onions, minced
30 oz Cooked black beans
1/4 c Fresh lemon juice
1 t Jalapeno hot sauce
1/4 t Ground cumin
1/4 t 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 368
Calories From Fat: 21
Total Fat: 2.5g
Cholesterol: 0mg
Sodium: 625.8mg
Potassium: 1103.7mg
Carbohydrates: 69.5g
Fiber: 21.3g
Sugar: 8.8g
Protein: 21g


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