Black Bean and Butternut Squash Tacos
INGREDIENTS:
2 c Water
1 c Quick-cooking barley,
-uncooked
1 c Frozen corn kernels
1/2 c Fresh cilantro, minced
1 Red bell pepper, diced
1/4 c Red onion, finely chopped
1 bn Green onions, minced
30 oz Cooked black beans
1/4 c Fresh lemon juice
1 ts Jalapeno hot sauce
1/4 ts Ground cumin
1/4 ts Black pepper
2 c Water
1 c Quick-cooking barley,
-uncooked
1 c Frozen corn kernels
1/2 c Fresh cilantro, minced
1 Red bell pepper, diced
1/4 c Red onion, finely chopped
1 bn Green onions, minced
30 oz Cooked black beans
1/4 c Fresh lemon juice
1 ts Jalapeno hot sauce
1/4 ts Ground cumin
1/4 ts Black pepper
Bring 2 cups water to a boil in a medium saucepan. Add barley; cover, reduce heat, and simmer 8 minutes. Add corn (do not stir), and cover. Cook 6 minutes or until barley is tender. Remove barley mixture from heat, and let stand for 5 minutes.
Combine barley mixture and next 5 ingredients in a large bowl. Combine lemon juice and remaining ingredients in a small bowl. Pour lemon dressing over salad; toss gently to coat. Per serving: 551 Calories; 3g Fat (4% calories from fat); 27g Protein; 111g Carbohydrate; 0mg Cholesterol; 14mg Sodium
Combine barley mixture and next 5 ingredients in a large bowl. Combine lemon juice and remaining ingredients in a small bowl. Pour lemon dressing over salad; toss gently to coat. Per serving: 551 Calories; 3g Fat (4% calories from fat); 27g Protein; 111g Carbohydrate; 0mg Cholesterol; 14mg Sodium