| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Beans and l, Grains and , Salads, Main dish | 8 | servings | |
INGREDIENTS
| 1 | c | Quick-cooking barley |
| 1 | c | Prepared hot or medium salsa |
| 1/2 | c | Tomato juice |
| 2 | tb | Red wine vinegar |
| 2 | tb | 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
BARLEY DRESSING SALAD 1. In a medium saucepan, cook barley according to package directions. 2. In a small bowl, mix salsa, tomato juic, vinegar, lime juice, and pepper. 3. 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 <[email protected]> on Aug 21, 1998, converted by MM_Buster v2.0l.
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