Mexican Barley Salad
If you're looking for a new way to spice up your salad game, you have to try this Mexican Barley Salad!
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Servings: 8
Ingredients
- 1 cup pot or pearl barley
- 10 oz can low sodium chicken broth
- 1 1/4 cups water
- 1/3 cup canola oil
- 1/3 cup cider vinegar
- 1 clove garlic, minced
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 12 oz can kernel corn, drained
- 2 tomatoes, coarsely chopped
- 1 small green pepper, coarsely chopped
- 4 green onions, sliced
- 1/4 cup minced fresh parsley or cilantro
Instructions
- In a medium saucepan, combine barley, chicken broth and water. Bring to a boil; reduce heat to simmer; cover and cook for 40 minutes. Cool and then turn into a large bowl.
- In a small bowl, combine canola oil, vinegar, garlic, chili powder and cumin. Pour over barley and toss well. Stir in corn, tomatoes, chopped green pepper and sliced green onions. Garnish with minced parsley or cilantro. Refrigerate until ready to serve.
Nutrition Facts
Mexican Barley Salad
Serving Size
1
Amount per Serving
Calories
204
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Cholesterol
0
mg
0
%
Sodium
73
mg
3
%
Potassium
294
mg
8
%
Carbohydrates
27
g
9
%
Fiber
5
g
21
%
Sugar
3
g
3
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.