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Salads: BARLEY SALAD - Thanks Peggy!
COOK AS DIRECTED: 1/2 C. UNCOOKED BARLEY

WHISK TOGETHER:

2 T. FRESH LIME JUICE (1/2 OF LIME)

2 T. WATER

1 T. OLIVE OIL

1/4 TSP. GROUND CUMIN

1/4 TSP. SALT

PEPPER

COMBINE:

1 CAN BLACK BEANS, RINSED AND DRAINED

1/2 C. GRAPE TOMATOES CUT IN HALF OR CHERRY TOMATOES QUARTERED

1/2 RIPE AVOCADO, DICED

1/4 C. CORN KERNELS

1/4 C. CILANTRO, CHOPPED

1/4 C. SLICED SCALLIONS

TOSS THE 2 TOGETHER; THEN STIR IN THE BARLEY.

4 SERVINGS (1 1/4 C.) AT 5 POINTS EACH or CORE

NOTE: PEGGY USED THE WHOLE AVOCADO (WHAT WOULD YOU DO WITH THE REST?), MORE TOMATOES AND CORN, AND ONION POWDER. SHE LEFT OUT THE CILANTRO BECAUSE SHE DIDN'T HAVE ANY. IN OTHER WORDS, SHE MADE IT FIT WHAT SHE HAD, AND SHE STILL THOUGHT IT WAS DELICIOUS!


cblessum on 5/25/2008