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Warm Barley and Soybean Salad

Yield 5 servings (serving size: about 1 cup)
Whole-grain barley is the most nutritious kind because only the outer husk has been removed. Look for it in health-food stores.

Ingredients

  • 3 cups water
  • 3/4 cup whole-grain barley
  • 1 1/2 cups frozen soybeans or lima beans, thawed
  • 1 cup finely chopped red bell pepper
  • 1 cup chopped onion
  • 1/2 cup thinly sliced celery
  • 2 tablespoons light mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh cilantro

Nutrition Information

  • calories 222
  • caloriesfromfat 23 %
  • fat 5.6 g
  • satfat 0.8 g
  • monofat 1.2 g
  • polyfat 2.7 g
  • protein 10.5 g
  • carbohydrate 35.2 g
  • fiber 6.1 g
  • cholesterol 2 mg
  • iron 2.7 mg
  • sodium 295 mg
  • calcium 103 mg

How to Make It

  1. Bring the water to a boil in a medium saucepan; add barley. Reduce heat, and simmer for 50 minutes or until tender; drain. Cook beans according to package directions, omitting salt and fat.

  2. Combine the barley, beans, and next 6 ingredients (beans through salt) in a large bowl, and toss well. Sprinkle with cilantro.