Southwestern Barley Salad Recipes

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SOUTHWEST BARLEY SALAD



Southwest Barley Salad image

With black beans, corn, peppers and onions, this tasty barley dish is a filling accompaniment to any entree. Plus, the salad can be served warm or cold.-Lois Taylor, Russellville, Alabama

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 12

3 cups reduced-sodium chicken broth or vegetable broth
3/4 cup uncooked medium pearl barley
1 cup fresh or frozen corn
1 cup canned black beans, rinsed and drained
3/4 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/2 cup chopped green onions
1/2 cup minced fresh cilantro
1 garlic clove, minced
1/2 cup salsa
3 tablespoons reduced-fat sour cream
2 tablespoons lime or lemon juice

Steps:

  • In a saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 40-45 minutes or until tender. Drain and cool. In a large bowl, combine the corn, beans, peppers, onions, cilantro and garlic. Stir in barley., Just before serving, combine the salsa, sour cream and lime juice; add to barley mixture. Serve warm or cold.

Nutrition Facts : Calories 184 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 687mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 8g fiber), Protein 7g protein.

SOUTHWESTERN BARLEY SALAD



southwestern barley salad image

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

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

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.

SOUTHWESTERN BARLEY SALAD



Southwestern Barley Salad image

Cilantro comes through in this colorful side that's zesty but not too spicy. It also makes a great luncheon dish when served with sesame breadsticks, sherbet and sugar cookies. It's sure to satisfy! -Tommi Roylance of Charlo, Montana

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 16

3 cups cooked medium pearl barley
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn, thawed
1-1/2 cups chopped seeded tomatoes
1 cup frozen peas, thawed
1/4 cup minced fresh cilantro
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
3 tablespoons lemon juice
1 tablespoon finely chopped onion
1 tablespoon canola oil
2 garlic cloves, minced
8 lettuce leaves
1 ripe avocado, peeled and sliced
2 medium tomatoes, cut into wedges

Steps:

  • In a bowl, combine the first eight 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. Garnish with avocado and tomatoes.

Nutrition Facts : Calories 233 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 490mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 9g fiber), Protein 7g protein. Diabetic Exchanges

SOUTHWEST BARLEY SALAD



Southwest Barley Salad image

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

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

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.

SOUTHWESTERN SALAD RECIPE BY TASTY



Southwestern Salad Recipe by Tasty image

Here's what you need: avocado, lime, garlic, salt, water, green bell pepper, corn, cherry tomato, quinoa, black beans, spinach

Provided by Merle O'Neal

Categories     Lunch

Yield 1 serving

Number Of Ingredients 11

½ avocado
1 lime, juiced
2 cloves garlic
½ teaspoon salt
½ cup water
½ green bell pepper, chopped
½ cup corn
½ cup cherry tomato, halved
¼ cup quinoa, cooked
½ cup black beans
1 cup spinach

Steps:

  • In a food processor, combine the avocado, lime juice, garlic, salt, and water. Pulse until smooth, then transfer to a large mason jar.
  • Add the bell pepper, corn, cherry tomatoes, quinoa, black beans, and spinach and screw on the lid.
  • Store in the refrigerator until ready to eat, up to 5 days.
  • Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
  • Enjoy!

Nutrition Facts : Calories 501 calories, Carbohydrate 83 grams, Fat 15 grams, Fiber 21 grams, Protein 18 grams, Sugar 8 grams

SOUTHWESTERN BARLEY SALAD



Southwestern Barley Salad image

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

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

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

SOUTHWESTERN BARLEY SALAD



Southwestern Barley Salad image

Cilantro comes through in this colorful side that's zesty but not too spicy. It also makes a great luncheon dish when served with sesame breadsticks, sherbet and sugar cookies. It's sure to satisfy! --Tommi Roylance of Charlo, Montana

Provided by Allrecipes Member

Time 20m

Yield 8

Number Of Ingredients 16

3 cups cooked medium pearl barley
1 (15 ounce) can black beans, rinsed and drained
1 ½ cups frozen corn, thawed
1 ½ cups diced, seeded tomato
1 cup frozen peas, thawed
¼ cup minced fresh cilantro or parsley
1 teaspoon salt
¼ teaspoon pepper
½ cup water
3 tablespoons lemon juice
1 tablespoon finely chopped onion
1 tablespoon canola oil
2 garlic clove (blank)s garlic cloves, minced
8 leaf (blank)s lettuce leaves
1 ripe avocado, peeled and sliced
2 medium tomatoes, cut into wedges

Steps:

  • In a bowl, combine the first eight 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. Garnish with avocado and tomatoes.

Nutrition Facts : Calories 426.3 calories, Carbohydrate 82 g, Cholesterol 0 mg, Fat 6.9 g, Fiber 19.6 g, Protein 13.9 g, SaturatedFat 1 g, Sodium 485.2 mg, Sugar 4.8 g

SOUTHWESTERN BARLEY SALAD



Southwestern Barley Salad image

Cilantro comes through in this colorful side that's zesty but not too spicy. It also makes a great luncheon dish when served with sesame breadsticks, sherbet and sugar cookies. It's sure to satisfy! --Tommi Roylance of Charlo, Montana

Provided by Allrecipes Member

Time 20m

Yield 8

Number Of Ingredients 16

3 cups cooked medium pearl barley
1 (15 ounce) can black beans, rinsed and drained
1 ½ cups frozen corn, thawed
1 ½ cups diced, seeded tomato
1 cup frozen peas, thawed
¼ cup minced fresh cilantro or parsley
1 teaspoon salt
¼ teaspoon pepper
½ cup water
3 tablespoons lemon juice
1 tablespoon finely chopped onion
1 tablespoon canola oil
2 garlic clove (blank)s garlic cloves, minced
8 leaf (blank)s lettuce leaves
1 ripe avocado, peeled and sliced
2 medium tomatoes, cut into wedges

Steps:

  • In a bowl, combine the first eight 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. Garnish with avocado and tomatoes.

Nutrition Facts : Calories 426.3 calories, Carbohydrate 82 g, Cholesterol 0 mg, Fat 6.9 g, Fiber 19.6 g, Protein 13.9 g, SaturatedFat 1 g, Sodium 485.2 mg, Sugar 4.8 g

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