Low Carb Salads And Dressings Recipes

Ingredients:

2 cup water
1/3 cup medium pearled barley* - (quaker sc, otch brand)
3/4 tsp salt (optional)
15 oz van camp's red kidney beans - (dark, or light)
3 medium tomatoes, seeded, chopped
1 1/2 cup chopped parsley or cilantro
1 medium bell pepper, cut into strips - (gree
1/2 cup sliced green onions
1/3 cup lemon juice
1/4 cup vegetable oil
1/8 tsp pepper

Instructions:

Bring water to a boil; stir in barley and 1/4 teaspoon salt. Reduce
heat. Cover; simmer 50 to 60 minutes or until barley is tender,
stirring occasionally. Drain; cool. Transfer to a large bowl. Add
kidney beans, tomatoes, parsley, green pepper and green onions; mix
well.

Combine lemon juice, oil, remaining 1/2 teaspoon salt and pepper; mix
until well blended. Pour over barley mixture; toss. Chill 3 to 4
hours or overnight; toss before serving. Serve over lettuce leaves,
if desired.

*NOTE: To substitute 1/2 cup Quaker Scotch Brand Quick Pearled Barley,
decrease water to 1-1/2 cups and simmer time to 10 to 12 minutes.
Proceed as recipe directs.

NUTRITIONAL ANALYSIS per serving: * calories 143 * carbohydrates 16 g
* protein 4 g * fat 7 g * calcium 33 mg * sodium 110 mg * cholesterol
0 mg * dietary fiber 4 g

Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker
Oats Company Electronic format courtesy of Karen Mintzias

Servings: 8