Submitted by Kimberley McMahon, B.S., M.D.A.
3 cups chicken stock
3/4 cup whole grain barley
1 can whole kernel corn, drained
1 can black beans, rinsed and drained
1/2 cup red bell peppers
1/2 cup green bell peppers
1/2 cup chopped green onion
1/2 cup salsa
3 Tbs fat-free sour cream
2 tbs fresh lime
1/2 cup fresh cilantro
1 tsp minced garlic
In a saucepan over medium heat, bring stock to a boil. Add barley; reduce heat and simmer, covered, for 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 and onions.
In a separate bowl combine salsa, sour cream, lime juice, cilantro and garlic. Pour dressing over salad; toss to coat.
Whole grain barley is high and fiber and protein.