Name: Black Bean and Barley Salsa Salad
Prep time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 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

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INGREDIENTS

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

Servings

INSTRUCTIONS

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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Black Bean and Barley Salsa Salad

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

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 <jmca@nwu.edu> on Jun 25,  1997

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Nutrition

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Serving Size: 1 Serving (329g)
Recipe Makes: 4 Servings

Calories: 318
Calories from Fat: 13 (4%)

Amt Per Serving		% DV

	Total Fat 1.5g	2 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 5.7mg		0 %
Potassium 862.5mg		23 %
Total Carbohydrate 59.6g		18 %
	Dietary Fiber 19.4g	77 %
	Sugars, other 40.3g
Protein 20g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 318

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