SOUTHWESTERN BARLEY SALAD

FOR THE BARLEY:
1 cup quick-cooking barley
FOR THE DRESSING:
1 cup salsa
1/2 cup tomato juice
2 tablespoons red wine vinegar
2 tablespoons lime juice
ground black pepper (to taste)
FOR THE SALAD:
3/4 cup frozen corn kernels, thawed
1 green bell pepper, diced
2 scallions, thinly sliced
1 (15 ounce) can red kidney beans, rinsed and drained
1/2 cup chopped fresh cilantro
3/4 cup shredded cheddar cheese
tortilla chips (for serving)

In a medium saucepan, cook barley according to package directions.

In a small bowl, mix salsa, tomato juice, vinegar, lime juice, and pepper.

In a large bowl, toss together barley, corn, peppers, scallions, beans, and cilantro. Add dressing and toss to coat

Sprinkle with cheddar cheese and serve with tortilla chips.

Servings: 6
Source: Prevention magazine, August 1998