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Southwestern Barley Salad

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"

Rate/Review | Read Reviews (10)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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

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.

Footnotes

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.