Southwest Barley Salad

Southwest Barley Salad


  • 3  c  chicken broth
  • 1  c  pearl barley
  • 1  can corn (drained)
  • 1  can black beans (rinsed well)
  • 1  red or green bell pepper
  • 3-4  green onions
  • 1/2  c  salsa
  • 3  Tbsp  low fat sour cream
  • 3  Tbsp  lime juice or 1 lime
  • 1/2  c  cilantro (optional)
  • 2  tsp  minced garlic from a jar


Cooked chicken breast may be added to this salad, but it is a complete protein as listed. Chop up the pepper and the green onions. Bring stock to a boil. Stir in barley, then reduce heat to medium low and simmer covered for about 40 minutes or until liquid is absorbed. Do not rinse. Transfer to a bowl to cool while you prepare the remaining ingredients. (I refrigerate the cans of vegetables and chill in the bowl overnight to help cool the barley faster). Stir in the remaining ingredients, adding the cooked chicken breast, if desired. May be served immediately or chilled.

Bonnie Miller, Ephrata , WA

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