Southwest Barley Salad

• 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

1. 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.
2. Just before serving, combine the salsa, sour cream and lime juice; add to barley mixture. Serve warm or cold.

chicken broth, pearl barley, corn, black beans, sweet red pepper, green pepper, green onions, fresh cilantro, garlic, salsa, sour cream, lime

Taken from www.tasteofhome.com/recipes/southwest-barley-salad/ (may not work)