Southwestern Barley

Recipe Ingredients

1		Frozen baby lima beans - (10 oz)
1 cup	237ml	Quick-cooking barley
1 cup	237ml	Red bell pepper - thinly sliced (medium)
1/3 cup	78ml	Tomato juice
3 tablespoons	45ml	Fresh lime juice
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Chopped cilantro
1		Garlic clove - minced
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Dried oregano
1/2 teaspoon	2.5ml	Hot pepper sauce

Recipe Instructions

Cook lima beans according to package directions; drain and cool.

In medium saucepan, bring 3 cups water to a boil. Add barley and cook until tender, 8 to 10 minutes. Drain, rinse under cold water and drain again, pressing to remove excess moisture.

Transfer barley to medium bowl. Add lima beans and red pepper.

In small bowl, whisk together tomato juice, lime juice, oil, cilantro, garlic, cumin, oregano and hot sauce. Add salt to taste. Pour dressing over barley mixture and toss to blend. Serve at room temperature.

This recipe yields 4 servings.

Per Serving: 252 Cal; 7g Prot; 7g Total Fat (1 Sat. Fat); 41g Carb.; 0mg Chol; 88mg Sod.; 8g Fiber.

Source:
Vegetarian Times, February 2001

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