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Ingredientes
- 1 cup barley
- 1 (10 ounce) bag of frozen corn, cooked and drained
- 1/2 cup green onions, thinly sliced
- 1 large tomato, diced
- 1 fresh jalapeno, seeded and minced (optional)
- 1/4 cup minced fresh cilantro
- 2 cloves of garlic, peeled and boiled 10 minutes
- 4 tablespoons white wine vinegar.
- 1/2 teaspoon ground cumin
- 1/8 cup extra virgin olive oil
- salt (optional)
- freshly ground pepper
Direcciones
- Sprinkle barley into large pot of boiling salted water.
- Cook, skimming the foam, for 30 minutes or unti ljust tender.
- Barley should be firm.
- Drain in a colander and rinse with cold water.
- Let cool.
- Transfer barley to a larger serving bowl.
- Add corn, green onions, tomato, jalapeno, and cilantro.
- Toss to combine.
- Puree garlic, vinegar, and cumin in a food processor.
- Season with pepper and salt.
- Pour dressing over salad and toss.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 806g | |
| Calories 1265 | |
| Calories from Fat 283 | 22% |
| Total Fat 32.31g | 40% |
| Saturated Fat 4.64g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 52mg | 2% |
| Potassium 1797mg | 51% |
| Total Carbs 227.4g | 61% |
| Dietary Fiber 41.1g | 137% |
| Sugars 14.71g | 10% |
| Protein 31.51g | 50% |
