Black Bean and Barley Salsa Salad
Try this Black Bean and Barley Salsa Salad recipe, or contribute your own. "Corn" and "Meatless" are two of the tags cooks chose for Black Bean and Barley Salsa Salad.
Yield: 4 Servings Ready in 1 hours
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Black Bean and Barley Salsa Salad Preparation
Bring 2 cups water to a boil in a medium saucepan. Add barley; cover, reduce heat, and simmer 8 minutes. Add corn (do not stir), and cover. Cook 6 minutes or until barley is tender. Remove barley mixture from heat, and let stand for 5 minutes. Combine barley mixture and next 5 ingredients in a large bowl. Combine lemon juice and remaining ingredients in a small bowl. Pour lemon dressing over salad; toss gently to coat. Per serving: 551 Calories; 3g Fat (4% calories from fat); 27g Protein; 111g Carbohydrate; 0mg Cholesterol; 14mg Sodium Recipe by: Cooking Light, June 1997 (modified) Posted to Digest eat-lf.v097.n163 by Joanne McAndrews Eisenman
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