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Southwest Barley and Corn Salad

I love this salad served warm or chilled.


  • 3 cups vegetable broth
  • 3/4 cup uncooked medium pearl barley
  • 1 cup fresh or frozen corn kernels
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  • 1 cup canned garbanzo beans, rinsed and drained
  • 1 1/4 cups red bell pepper, chopped
  • 1/2 cup green onions, chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 1 tsp. minced garlic
  • 1/2 cup salsa, flavor and heat of choice
  • 3 Tbsp. sour cream
  • 2 Tbsp. lime juice


Bring broth to a boil in a saucepan. Stir in barley, reduce heat, cover and simmer for 40 to 45 minutes or until tender. Drain and cool.

Combine the corn, beans, peppers, onions, cilantro, and garlic in a large serving bowl and gently stir in the barley.

Stir the salsa, sour cream, and lime juice together in a small bowl and stir salsa mixture in to the corn and barley mixture.

By Deeli from Richland, WA


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