Texas-Style Barley Salad, Weight Watchers
Posted: Mon Aug 15, 2005 7:38 pmTexas-Style Barley Salad
Points: 5
Servings: 4
Preparation Time:20 Minutes
Cooking Time: 35 Minutes
Level of Difficulty: Easy
Ingredients:
3 cup water
3/4 tsp table salt
1/2 cup uncooked barley
2 Tbsp fresh lime juice
2 Tbsp water
1 Tbsp olive oil
1/4 tsp ground cumin
1/8 tsp black pepper
1 cup canned black beans, drained and rinsed
1/2 cup grape tomatoes, halved, or cherry tomatoes, quartered
1/2 medium avocado, Haas, diced
1/4 cup frozen corn kernels, thawed, or drained, canned corn
1/4 cup cilantro, fresh, chopped
1/4 cup scallion(s), sliced
Instructions:
1. Bring 3 cups of water and 1/2 teaspoon of salt to a boil in a medium saucepan. Add barley; cover and simmer until tender, about 30 to 35 minutes. Drain and cool.
2. Meanwhile, whisk together lime juice, 2 tablespoons of water, oil, cumin, pepper and remaining 1/4 teaspoon of salt in a medium bowl. Add barley, beans, tomatoes, avocado, corn, cilantro and scallions; toss to mix and coat. Serve immediately or cover and refrigerate up to 1 day. Yields about 1 1/4 cups per serving.
Comments:
Points: 5
Servings: 4
Preparation Time:20 Minutes
Cooking Time: 35 Minutes
Level of Difficulty: Easy
Ingredients:
3 cup water
3/4 tsp table salt
1/2 cup uncooked barley
2 Tbsp fresh lime juice
2 Tbsp water
1 Tbsp olive oil
1/4 tsp ground cumin
1/8 tsp black pepper
1 cup canned black beans, drained and rinsed
1/2 cup grape tomatoes, halved, or cherry tomatoes, quartered
1/2 medium avocado, Haas, diced
1/4 cup frozen corn kernels, thawed, or drained, canned corn
1/4 cup cilantro, fresh, chopped
1/4 cup scallion(s), sliced
Instructions:
1. Bring 3 cups of water and 1/2 teaspoon of salt to a boil in a medium saucepan. Add barley; cover and simmer until tender, about 30 to 35 minutes. Drain and cool.
2. Meanwhile, whisk together lime juice, 2 tablespoons of water, oil, cumin, pepper and remaining 1/4 teaspoon of salt in a medium bowl. Add barley, beans, tomatoes, avocado, corn, cilantro and scallions; toss to mix and coat. Serve immediately or cover and refrigerate up to 1 day. Yields about 1 1/4 cups per serving.
Comments: