Southwest Barley and Corn Salad

I love this salad served warm or chilled.

Ingredients:

• 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

Directions:

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