| 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 <schuller@ix.netcom.com> on Aug 21,
1998, converted by MM_Buster v2.0l.
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