Recipe - Black Bean And Barley Salsa Salad

2 cup Water
1 cup Quickcooking barley,
uncooked
1 cup Frozen corn kernels
One half cup Fresh cilantro, minced
1 Red bell pepper, minced
One fourth cup Red onion, finely chopped
1 bn Green onions, minced
30 ounce Cooked black beans
One fourth cup Fresh lemon juice
1 teaspoon Jalapeno hot sauce
One fourth teaspoon Ground cumin
One fourth teaspoon Black pepper

Bring 2 cups water to a boil in a medium saucepan. Add barley; cover,
reduce heat, and simmer 8 minutes. Add corn (do not stir), and cover. Cook
6 minutes or until barley is tender. Remove barley mixture from heat, and
let stand for 5 minutes.

Combine barley mixture and next 5 ingredients in a large bowl. Combine
lemon juice and remaining ingredients in a small bowl. Pour lemon dressing
over salad; toss gently to coat.
Per serving: 551 Calories; 3g Fat (4% calories from fat); 27g Protein; 111g
Carbohydrate; 0mg Cholesterol; 14mg Sodium

Recipe by: Cooking Light, June 1997 (modified) Posted to Digest
eatlf.v097.n163 by Joanne McAndrews Eisenman jmca@nwu.edu on Jun 25,
1997