6 Servings 25 min Cook
A good soup idea.Low calories choice.The recipe yields 6 servings..
1 Cup Barley
1 3/4 Cup Organic Vegetable Stock
3/4 Cup Water
1 1/2 Cup Corn
1 2/3 Cup White Beans
2 Tbsp Vinegar
1 Tbsp Lemon Juice
3 Tbsp Olive Oil
1/4 Cup, chopped Onions
1/4 Cup sprigs Dill
1 Dash Salt
1 Dash Pepper
Thaw the frozen corn kernels in the microwave.
Set aside.
In a small saucepan, add the barley, broth and water.
Cover and bring to a boil over high heat.
When the pot starts to boil, reduce the heat to low, and cook, covered, for 20 to 25 minutes until barley is tender.
Rinse the white beans under running water to remove excess sodium.
Set aside.
In a separate bowl, add the barley with vinegar, lemon juice, olive oil, red onion and dill.
Mix to combine then add the corn and white beans.
Season with salt and pepper to taste.
Garnish with dill and serve warm or at room temperature.
NOTE: You can make this dish ahead of time, store in the fridge, and reheat for lunch (or just eat it chilled).
