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Ingredientes
- 2 c. water
- 1 c. quick-cooking barley uncooked
- 1 c. frzn corn kernels
- 1/2 c. fresh cilantro chopped
- 1 x red bell pepper diced
- 1/4 c. red onion finely minced
- 1 bn green onions chopped
- 30 ounce cooked black beans
- 1/4 c. fresh lemon juice
- 1 tsp jalapeno warm sauce
- 1/4 tsp grnd cumin
- 1/4 tsp black pepper
Direcciones
- Bring 2 c. water to a boil in a medium saucepan. Add in barley; cover, reduce heat, and simmer 8 min. Add in corn (don't stir), and cover.
- Cook 6 min or possibly till barley is tender. Remove barley mix from heat, and let stand for 5 min.
- Combine barley mix and next 5 ingredients in a large bowl. Combine lemon juice and remaining ingredients in a small bowl. Pour lemon dressingover salad; toss gently to coat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 482g | |
| Recipe makes 4 servings | |
| Calories 948 | |
| Calories from Fat 33 | 3% |
| Total Fat 3.95g | 5% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 28mg | 1% |
| Potassium 3525mg | 101% |
| Total Carbs 182.47g | 49% |
| Dietary Fiber 42.2g | 141% |
| Sugars 8.37g | 6% |
| Protein 52.54g | 84% |
