Black Bean and Barley Salsa Salad

Ready in 1h

Try this Black Bean and Barley Salsa Salad recipe, or contribute your own.


1/2 c Fresh cilantro, minced
1/4 ts Black pepper
1 c Frozen corn kernels
1 ts Jalapeno hot sauce
1 c Quick-cooking barley,
1 bn Green onions, minced
1/4 c Red onion, finely chopped
1/4 ts Ground cumin
1 Red bell pepper, diced
2 c Water
30 oz Cooked black beans
1/4 c Fresh Lemon Juice

Original recipe makes 4 Servings



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 on Jun 25, 1997

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