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Black Bean And Barley Salsa Salad Recipe

by Global Cookbook

Ingredients

2 c. water 1 c. quick-cooking barley uncooked 1 c. frzn corn kernels 1/2 c. fresh cilantro chopped 1 x red bell pepper diced 1/4 c. red onion finely minced

1 bn green onions chopped 30 ounce cooked black beans 1/4 c. fresh lemon juice 1 tsp jalapeno warm sauce 1/4 tsp grnd cumin 1/4 tsp black pepper

Directions

1. Bring 2 c. water to a boil in a medium saucepan. Add in barley; cover, reduce heat, and simmer 8 min. Add in corn (don't stir), and cover.
2. Cook 6 min or possibly till barley is tender. Remove barley mix from heat, and let stand for 5 min.
3. Combine barley mix and next 5 ingredients in a large bowl. Combine lemon juice and remaining ingredients in a small bowl. Pour lemon dressingover salad; toss gently to coat.

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