BARLEY AND BLACK BEAN SALAD

Serves: 4 as a main, 6-8 as side 3 cups (750 mL) canned chicken ■ broth

3/4 cup (180 mL) pearl barley

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1/2 cup (125 mL) medium salsa

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1/4 cup (60 mL) plain yogurt

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2 tbsp (30 mL) fresh lime juice

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1/4 tsp (1 mL) salt

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1 clove garlic, crushed

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1 can (19 oz/540 mL) black

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beans, rinsed and drained

1 cup (250 mL) frozen kernel ■ corn, thawed

1/2 cup (125 mL) diced red bell

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pepper

1/2 cup (125 mL) diced green

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bell pepper

1/2 cup (125 mL) chopped fresh

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cilantro

1/4 cup (60 mL) thinly sliced

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green onion 1. Bring broth to a boil in saucepan over medium heat. Stir in barley and return to a boil. Reduce heat and simmer, covered, stirring occasionally, for 40-45 minutes. Transfer to a bowl. Cool to room temperature. Meanwhile, to prepare dressing, combine salsa, yogurt, lime juice, salt and garlic. Add beans, corn, bell peppers, cilantro and green onion to barley. Add dressing.