Barley and Bean Southwestern Salad
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 (14. 5 oz. can) black beans | Drained and rinsed |
| 1 (14. 5 oz. can) pinto beans | Drained and rinsed |
| 2 cups uncooked barley | |
| 5 1/2 cups water | |
| 1/2 cup green bell pepper | Washed, trimmed and diced |
| 1 cup salsa | |
| 1 cup frozen corn kernels | Thawed |
| 8 green onions with green tops | Washed, trimmed and chopped |
| 1 teaspoon ground cumin | |
| 2 teaspoons chili powder | |
| 2 Tablespoons olive oil | |
| 1 teaspoon salt | |
| 1/4 teaspoon black pepper | |
| ½ cup shredded low fat cheddar cheese | For vegan: use vegan cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bring barley and water to a boil in a saucepan. | |
| 2 | Reduce heat to medium-low, cover, and simmer until barley is tender and the liquid has been absorbed, 30 to 45 minutes. | |
| 3 | In a large bowl combine black beans, pinto beans, barley, bell pepper, corn, salsa, corn, green onions, cumin, chili powder, olive oil, salt and pepper. | |
| 4 | Toss to coat. Chill. Top with Cheese and serve. |
