Barley-Stuffed Zucchini       Barley Cheese Bake
Savory Barley Bean Bake     Barley Caponata
Barley & Beans Olé             Barley and Bean Wraps

Barley & Beans Olé

1 cup pearl barley
3 cups water
1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
3/4 cup chopped red onion
1/4 to 1/2 cup sliced jalapeno peppers
2/3 cup prepared barbecue sauce
3 tablespoons prepared Italian salad dressing
Green cabbage leaves, to line serving bowl
2 cups (8 ounces) shredded Cheddar cheese
1 cup crumbled tortilla chips

Combine barley and water in medium saucepan. Bring to a boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Cool. In large bowl, combine cooled barley, beans, corn, red onion and jalapeno peppers. In small bowl, combine barbecue sauce and salad dressing. Pour dressing over barley-bean mixture and toss to coat. Line a serving bowl with cabbage leaves. Spoon barley salad into bowl and top with shredded cheese and crumbled tortilla chips. Makes 8 servings.

Per serving; 387 calories, 17g protein, 54g carbohydrate, 13g fiber, 14g fat, 30mg cholesterol, 924mg sodium.