• Black Bean And Barley Chopped Salad

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    • 1 1/2 c. water
    • 1/2 c. pearled barley
    • 1 c. canned black beans liquid removed
    • 3/4 c. corn kernels thawed if frzn
    • 3/4 c. Italian style peeled tomatoes liquid removed and minced
    • 1/2 c. green peas thawed if frzn
    • 1/2 x avocado minced
    • 2 Tbsp. fresh cilantro minced
    • 1/4 c. water
    • 1 Tbsp. lemon juice
    • 1 x scallion white part only, finely minced
    • 1 1/2 tsp extra virgin olive oil
    • 1 x clove garlic chopped
    • 1/4 lb European salad blend (mixed greens)


    1. Bring water to a boil in a heavy pot. Add in barley and reduce heat to low. Cover and simmer 35-40 min till water has evaporated and barley is tender. Remove from heat. Transfer barley to a cookie sheet. Spread barley out to cold briefly.
    2. While barley is cooking, combine next 7 ingredients and salt to taste in a salad bowl. Cover and chill till barley is cooled. Combine remaining ingredients, except lettuce, in a jar with a tight fitting lid. Shake vigorously till emulsified. Set aside. Transfer cooled barley to bean and vegetable mix. Toss. Add in dressing and toss again. Serve on a bed of lettuce.
    3. Start to Finish Time:"1:00"

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