Ingredients:
3 cups vegetable stock or 3 cups chicken stock
3/4 cup pearl barley
1 cup canned corn kernels, drained
1 cup canned black beans, rinsed and drained
3/4 cup chopped red bell peppers
1/2 cup chopped green bell peppers
1/2 cup chopped green onions, tops and bottom parts
1/2 cup mild salsa
3 teaspoons low-fat sour cream or 3 teaspoons fat free sour cream
2 tablespoons fresh limes or 2 tablespoons lemon juice
1/2 cup chopped cilantro
1 teaspoon minced garlic, to taste
Directions:
In a saucepan over high heat, bring the stock to a boil.
Add barley; reduce heat to medium low.
Simmer, covered, 40 minutes or until barley is tender and liquid is absorbed.
Transfer to a serving bowl; cool to room temperature.
Add corn, black beans, peppers, green onions and mix well.
In a bowl, combine the dressing ingredients and mix well.
Pour dressing over salad; toss to coat well and serve.
Servings: 6
Time preparation: 20 min.
Time total: 60 min.