I've adapted this recipe from Cooking Light, June 1997. Yes, it's an oldie. Before dialysis, I loved this for lunches and potlucks. But it contained black beans and tomatoes, which are no-nos on dialysis, so I thought I had to give it up. Then I discovered that barley is actually pretty low in phosphorus and potassium (1 cup cooked pearled barley has 85mg P and 146mg K). I've substituted some other vegetables for the missing ingredients, but kept the flavors that I love.
2 cups water 1 cup uncooked quick-cooking barley 1 cup fresh or frozen whole-kernel corn 1/2 cup fresh or frozen green beans 1/2 cup minced fresh cilantro 1/3 cup diced red bell pepper 1/3 cup diced green bell pepper 1/4 cup finely chopped red onion 1/4 cup minced green onions 1/4 cup fresh lemon juice 1 teaspoon jalapeno hot sauce 1 teaspoon olive oil Pinch of kosher salt 1/4 teaspoon ground cumin 1/4 teaspoon black pepper
1. Bring 2 cups of water to a boil in a medium saucepan. Add barley; cover, reduce heat, and simmer 8 minutes. Add corn and green beans (do not stir), and cover. Cook 6 minutes or until barley is tender. Remove barley mixture from ehat, and let stand 5 minutes.
2. Combine barley mixture and vegetables in a large bowl. Combine lemon juice and remaining ingredients in a small bowl. Pour lemon dressing over salad; toss gently to coat. Makes 4-6 servings.