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Southwestern Barley Salad
SUBMITTED BY:
Tommi Roylance
"Cilantro comes through in this colorful side that's zesty but not too spicy. It also makes a great luncheon dish when served with sesame breadsticks, sherbet and sugar cookies. It's sure to satisfy! --Tommi Roylance of Charlo, Montana"
RECIPE RATING:
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(5)
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PREP TIME
20 Min
READY IN
20 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
3 cups cooked medium pearl barley
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn, thawed
1 1/2 cups diced, seeded tomato
1 cup frozen peas, thawed
1/4 cup minced fresh cilantro or parsley
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
3 tablespoons lemon juice
1 tablespoon finely chopped onion
1 tablespoon canola oil
2 garlic cloves, minced
8 lettuce leaves
1 ripe avocado, peeled and sliced
2 medium tomatoes, cut into wedges
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DIRECTIONS
In a bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the water, lemon juice, onion, oil and garlic; shake well. Pour over barley mixture and toss to coat. Serve on lettuce-lined plates. Garnish with avocado and tomatoes.
FOOTNOTE
Nutritional Analysis: One serving (1 cup) equals 233 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 490 mg sodium, 38 g carbohydrate, 9 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.
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REVIEWS
Reviewed on Jul. 5, 2008 by
KLOKANEK
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KLOKANEK
Jul. 5, 2008
This recipe is strange in that it doesn't have any Southwestern spices. I added a teaspoon each of chili powder and cumin, and that really helped out. I even had folks ask me for the recipe! When I make it again, I'll add more lemon juice, too. For 3 cups cooked barley, in a 2-quart pot with lid, bring 3 cups of water to a boil, add 1 cup pearl barley, let it boil again and then cover it and simmer for 40 minutes. Then remove it from heat and let sit covered for 10 minutes. Fluff it with a fork like you would rice.
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2 users found this review helpful
This recipe is strange in that it doesn't have any Southwestern spices. I added a teaspoon...
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Reviewed on Feb. 14, 2008 by CRAZY4SUSHI
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CRAZY4SUSHI
Feb. 14, 2008
Nice salad to have other than rice salad. Sometimes instead of making the dressing I just dress everything with a really good roasted tomato salsa.
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1 user found this review helpful
Nice salad to have other than rice salad. Sometimes instead of making the dressing I just...
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Reviewed on Jan. 13, 2008 by
Flavia
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Flavia
Jan. 13, 2008
this makes a great healthy meal! I used lime juice instead of lemon which was great.
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this makes a great healthy meal! I used lime juice instead of lemon which was great.
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Reviewed on Dec. 22, 2007 by Dina
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Dina
Dec. 22, 2007
Great flavorful salad! I didn't have black beans, so I used black-eyed peas. I also added some chili powder and I really think that's what really made it perfect. I love this easy recipe for a very filling salad!
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Great flavorful salad! I didn't have black beans, so I used black-eyed peas. I also added...
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Reviewed on Aug. 21, 2007 by
KymInNM
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KymInNM
Aug. 21, 2007
This was surprisingly light. I forgot to add water to the dressing, so the lemon flavor was pretty prominent. I used fresh, raw corn, and I chopped the avocado and all the tomatoes and mixed them in with the salad. Plus, I used shallot instead of onion because it's milder. The corn and peas gave this dish a sweet flavor and a nice crunch. I'll definitely make this again--only next time, I'll remember to add the water. I may also add some red bell pepper.
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This was surprisingly light. I forgot to add water to the dressing, so the lemon flavor was...
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