*  Exported from  MasterCook  *
 
                         Southwestern Barley Salad
 
 Recipe By     : Prevention Magazine, August, 1998
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Beans And Legumes                Grains And Cereals
                 Salads, Main Dish                Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***BARLEY***
    1      cup           quick-cooking barley
                         ***DRESSING***
    1      cup           prepared hot or medium salsa
      1/2  cup           tomato juice
    2      tablespoons   red wine vinegar
    2      tablespoons   lime juice
                         black pepper -- to taste
                         ***SALAD***
      3/4  cup           frozen corn kernels -- thawed
    1                    red and green bell peppers -- diced
    2                    scallions -- thinly sliced
   15 1/2  ounces        red kidney beans, canned -- rinsed and drained
      1/2  cup           chopped fresh cilantro
      3/4  cup           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
 
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 Nutr. Assoc. : 0 86 0 1114 0 0 0 0 0 0 0 0 0 0 0

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