Title: Southwestern Barley Salad
Categories: Beans and l, Grains and , Salads, Main dish
Yield: 8 servings

-----------------------------------BARLEY-----------------------------------
1 c Quick-cooking barley

----------------------------------DRESSING----------------------------------
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

-----------------------------------SALAD-----------------------------------
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

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 on Aug 21,
1998, converted by MM_Buster v2.0l.