Black Bean and Barley Salad

[Guest guest]

Black Bean and Barley Salad

 

1 1/4 cups water

1/2 cup pearled barley

1 cup canned black beans, drained

3/4 cup corn kernels, thawed if frozen

3/4 cup canned Italian or Rotel Or Mexican style

peeled tomatoes, drained and chopped

1/2 cup green peas, raw, thawed if frozen

1 avocado, chopped

2 tbsps. fresh cilantro, chopped

1/4 cup water

1 tbsp. lemon juice or lime juice

1 scallion, white part only, finely chopped

1 1/2 tsps. olive oil

1 tsp. balsamic vinegar

1 tsp. herbs of dried herbs of choice

1/3 cup finely chopped onion

1 clove garlic, minced

red pepper flakes

1/4 lbs. european salad or other packaged salad mix

 

Bring water to a boil in a heavy pot. Add barley and

reduce heat to low. Cover and simmer 35 to 40 minutes

until water has evaporated and barley is tender.

Remove from heat, drain if any water left. Transfer

barley to a cookie sheet. Spread barley out to cool

briefly. While barley is cooking, combine next 6

ingredients and salt to taste in a salad bowl. Cover

and refrigerate until barley is cooled. Combine

remaining ingredients, except lettuce, in a jar with a

tight-fitting lid. Shake vigorously until emulsified.

Set aside. Transfer cooled barley to bean and

vegetable mixture. Toss. Add dressing and toss again.

Serve on a bed of lettuce. Serves 4.

 

 

 

 

 

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