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Black-Eyed Pea And Barley Salad

Serves: 6
Total Calories: 47

Ingredients

2 cups water
1/4 cup medium barley
1 (14 1/2-ounce) can blackeyed pea, rinsed and drained
1 (4-ounce) jar diced pimientos, drained
2 tablespoons cider vinegar
1/2 teaspoon dried thyme
1/4 teaspoon hot pepper sauce
1/8 teaspoon salt
1 1/2 ounces blue cheese, crumbled

Directions:

1. Bring water to boil in medium saucepan. Add barley and return to a boil. Reduce heat and simmer, covered, 30 minutes or until barley is just tender.

2. Drain well. Run under cold tap water to cool completely and drain again.

3. Place barley in medium mixing bowl with black-eyed peas, pimiento, vinegar, thyme, pepper sauce, and salt. Toss well, add cheese, toss very gently, and serve immediately.

EXCHANGES
1 Starch
1/2 Fat

NUTRITION FACTS
Calories 107
Calories from Fat 21
Total Fat 2g
  Saturated Fat 1g
Cholesterol 5mg
Sodium 231mg
Total Carbohydrate 16g
  Dietary Fiber 4g
  Sugars 2g
Protein 6g

Nutritional Facts:

Serves: 6
Total Calories: 47
Calories from Fat: 20

This Black-Eyed Pea And Barley Salad recipe is from the Last Minute Meals for People with Diabetes Cookbook. Download this Cookbook today.


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