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Southwest Barley Salad

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
  • Total Time
    Prep: 5 min. Cook: 45 + cooling
  • Makes
    6 servings


  • 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


  • 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
3/4 cup: 184 calories, 2g fat (1g saturated fat), 3mg cholesterol, 687mg sodium, 36g carbohydrate (6g sugars, 8g fiber), 7g protein.

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