1. Bring water and 1/4 teaspoon salt to a boil in medium saucepan over high heat. Stir in barley. Reduce heat to low; cover and simmer 45 minutes, or until barley is tender. Remove from heat; let stand 5 minutes. Rinse under cold water; drain well. Place in large bowl.
2. Stir in olives, bell pepper, celery, shallot, and jalapeño. Stir together oil, vinegar, remaining 1/4 teaspoon salt, cumin, and black pepper in small bowl. Pour over barley mixture; stir gently to mix well. Let stand 10 minutes. To serve, spoon barley mixture evenly into endive leaves.
*Note: Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
Calories: 119 calories, Carbohydrates: 16 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 275 mg
Exchanges per serving: 1 Bread/Starch, 1 Fat.
Copyright Diabetic Cooking.