Southwest Barley Salad

• 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
• Dressing
• 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

1. In a saucepan over high heat, bring the stock to a boil.
2. Add barley; reduce heat to medium low.
3. Simmer, covered, 40 minutes or until barley is tender and liquid is absorbed.
4. Transfer to a serving bowl; cool to room temperature.
5. Add corn, black beans, peppers, green onions and mix well.
6. In a bowl, combine the dressing ingredients and mix well.
7. Pour dressing over salad; toss to coat well and serve.

vegetable stock, pearl barley, corn kernel, black beans, red bell pepper, green bell pepper, green onion, dressing, mild salsa, lowfat sour cream, fresh limes, cilantro, garlic

Taken from www.food.com/recipe/southwest-barley-salad-54906 (may not work)