• 1-1/2 cups water
• 1/2 cup pearled barley
• 1 cup canned black beans, drained
• 3/4 cup corn kernels, thawed if frozen
• 3/4 cup Italian style peeled tomatoes, drained and chopped
• 1/2 cup green peas, thawed if frozen
• 1/2 avocado, chopped
• 2 Tbs. fresh cilantro, chopped
• 1/4 cup water
• 1 Tbs. lemon juice
• 1 scallion, white part only, finely chopped
• 1-1/2 tsp. olive oil
• 1 clove garlic, crushed
• 1/4 lb. european salad (or other packaged salad mix)

Bring water to a boil in a heavy pot. Add barley and reduce heat to low. Cover and simmer 35-40 minutes until water has evaporated and barley is tender. Remove from heat. Transfer barley to a cookie sheet. Spread barley out to cool briefly. While barley is cooking, combine next 7 ingredients and salt to taste in a salad bowl. Cover and refrigerate until barley is cooled. Combine remaining ingredients, except lettuce, in a jar with a tight-fitting lid. Shake vigorously until emulsified. Set aside. Transfer cooled barley to bean and vegetable mixture. Toss. Add dressing and toss again. Serve on a bed of lettuce.

Per serving: calories 270, fat 7.9g, 25% calories from fat, cholesterol 0mg, protein 9.6g, carbohydrates 43.9g, fiber 12.5g, sugar 6.6g, sodium 239mg, diet points 4.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 0.2, Bread: 2.3, Lean meat: 0.0, Fat: 1.4, Sugar: 0.0, Very lean meat protein: 0.0

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