Southwest Barley Salad Recipes

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SOUTHWESTERN BARLEY SALAD

Prepare this Southwestern Barley Salad recipe right on your stovetop! No need to fire up the grill for this barley salad.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 6 servings, 1 cup each.

Number Of Ingredients 7



Southwestern Barley Salad image

Steps:

  • Cook barley as directed on package.
  • Meanwhile, place corn ears directly on stovetop flame on medium-low heat; cook 4 min. or until corn is evenly roasted, using tongs to frequently turn ears. Cool 5 min. Cut kernels off cobs; place in medium bowl. Add all remaining ingredients; mix lightly.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 160, Fat 4 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 4 g

3/4 cup barley, uncooked
2 ears corn on the cob, husks and silk removed
1 small green pepper, chopped
1/2 cup chopped red onions
1/2 cup KRAFT Tuscan House Italian Dressing
1/4 cup chopped fresh cilantro
2 Tbsp. lime juice

SOUTHWESTERN BARLEY SALAD

i don't know where this recipe came from, i had it scribbled on paper. but it is a nice side dish to any grilled steak. prep time doesn't include time for cooking the barley

Provided by chia2160

Categories     Grains

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13



southwestern barley salad image

Steps:

  • mix the first 6 ingredients together in a large bowl, season with salt& pepper mix the dressing ingredients together, pour over salad.
  • serve at room temperature.

3 cups cooked barley
1 can black beans, rinsed and drained
1 1/2 cups corn
1 1/2 cups plum tomatoes, chopped and seeded
1/4 cup chopped cilantro or 1/4 cup basil
1/2 cup scallion, sliced
salt & pepper
1/2 cup water
3 tablespoons lemon juice or 3 tablespoons lime juice
1 tablespoon olive oil
2 cloves chopped garlic
1/2 teaspoon chili powder
1/4 teaspoon cumin

SOUTHWEST BARLEY SALAD

This barley salad makes tasty use of nutritious ingredients. It's a nice "change of pace" side dish that goes well with just about any kind of meat or can serve as a meatless salad as well. Originally from a newspaper recipe for diabetic and low fat dishes.

Provided by Leslie in Texas

Categories     Grains

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12



Southwest Barley Salad image

Steps:

  • In a saucepan over high heat, bring the stock to a boil.
  • Add barley; reduce heat to medium low.
  • Simmer, covered, 40 minutes or until barley is tender and liquid is absorbed.
  • Transfer to a serving bowl; cool to room temperature.
  • Add corn, black beans, peppers, green onions and mix well.
  • In a bowl, combine the dressing ingredients and mix well.
  • Pour dressing over salad; toss to coat well and serve.

3 cups vegetable stock or 3 cups chicken stock
3/4 cup pearl barley
1 cup canned corn kernel, drained
1 cup canned black beans, rinsed and drained
3/4 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped green onion, tops and bottom parts
1/2 cup mild salsa
3 teaspoons low-fat sour cream or 3 teaspoons fat free sour cream
2 tablespoons fresh limes or 2 tablespoons lemon juice
1/2 cup chopped cilantro
1 teaspoon minced garlic, to taste

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