from Light 'n Tasty magazine
They call this one a side dish, but I think it would make a good light meal.
3 cups cooked medium pearl barley
1 can (15oz) black beans, drained and rinsed
1 1/2 cups frozen corn, thawed
1 1/2 cups diced seeded tomatoes
1 cup frozen peas, thawed
1/4 cup minced fresh cilantro or parsley
1 tsp salt
1/4 tsp pepper
1/2 cup water
3 tbsp lemon juice
1 tbsp finely chopped onion
1 tbsp canola oil
2 garlic cloves, minced
8 lettuce leaves
1 ripe avocado, peeled and sliced
2 medium tomatoes, cut into wedges
In a bowl, combine the first 8 ingredients. In a jar with a tight-fitting lid, combine the water, lemon juice, onion, oil, and garlic, shake well. Pour over barley mixture and toss to coat. Serve on lettuce-lined plates, garnished with avocado and tomato wedges.
Serves 8. Per serving: 233 calories, 7g fat. Note that most of the fat comes from the avocado, which is also a good source of SF.
Print
Remind Me
Notify Moderator
|
Posts
Southwestern Barley Salad
