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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|Serving Size: 1 Serving (329g)|
|Recipe Makes: 4 Servings|
|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 %|
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Calories per serving: 318
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