Southwest Barley Salad

• 3 cups Reduced-sodium Chicken Broth Or Vegetable Broth
• 3/4 cups Uncooked Medium Pearl Barley
• 1 cup Fresh Or Frozen Corn
• 1 cup Canned Black Beans, Rinsed And Drained
• 3/4 cups Chopped Sweet Red Pepper
• 1/2 cups Chopped Green Pepper
• 1/2 cups Chopped Green Onion
• 1/2 cups Minced Fresh Cilantro
• 1 clove Garlic, Minced
• 1/2 cups Salsa
• 3 Tablespoons Reduced Fat Sour Cream
• 2 Tablespoons Freshly Squeezed Lime Or Lemon Juice

1. In a large saucepan, bring broth to a boil; stir in the barley. Reduce heat; cover and simmer for 40-45 minutes or until barley is tender. Then remove it from the heat, drain and cool.
2. In a large bowl, combine corn, black beans, red pepper, green pepper, green onions, cilantro and garlic; stir in the barley until well combined.
3. Just before serving, in a small bowl, combine salsa, sour cream and lime juice; add it to the barley mixture, stirring until well combined. Serve warm or cold.
4. Recipe adapted from The Best of Country Cooking 2007.

chicken broth, barley, black beans, sweet red pepper, green pepper, green onion, fresh cilantro, clove garlic, salsa, cream, freshly squeezed lime

Taken from tastykitchen.com/recipes/salads/southwest-barley-salad/ (may not work)