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Texas Barley Salad

“I got this recipe from a cook in Mexico while I was there on a Mission trip,” says Marilyn Sonnenberg of Edmonton, Alberta. “I've been making it ever since.”
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    5 servings

Ingredients

  • 1 cup reduced-sodium chicken broth or vegetable broth
  • 1/2 cup quick-cooking barley
  • 1 medium tomato, seeded and chopped
  • 3/4 cup frozen corn, thawed
  • 1/2 cup chopped sweet red pepper
  • 1/4 cup chopped seeded peeled cucumber
  • 2 green onions, thinly sliced
  • 2 tablespoons canola oil
  • 4 teaspoons cider vinegar
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder

Directions

  • In a small saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until tender. Cool.
  • In a large bowl, combine the tomato, corn, red pepper, cucumber, onions and barley.
  • In a small bowl, whisk the remaining ingredients. Pour over barley mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts
3/4 cup: 155 calories, 6g fat (1g saturated fat), 0 cholesterol, 251mg sodium, 22g carbohydrate (3g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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