Real Recipes From Real Home Cooks ®

barley and black bean salad

Recipe by
Club Recipes
The Villages, FL

Served at Curious Cuisiners on Feb 18th

yield 9 serving(s)
prep time 20 Min
cook time 45 Min
method Stove Top

Ingredients For barley and black bean salad

  • 4 c
    water
  • 1 c
    uncooked barley
  • 1 1/2 c
    frozen whole kernel corn thawed
  • 1 1/2 c
    diced tomato
  • 1 c
    frozen peas thawed
  • 1 c
    chopped and pealed avacodo
  • 1/4 c
    chopped fresh cilantro
  • 1 can
    black beans (15 oz) drained and rinsed
  • SAUCE MIXTURE
  • 2 Tbsp
    fresh lemon juice
  • 1 Tbsp
    grated fresh onions
  • 1 Tbsp
    olive oil
  • 1/2 tsp
    salt
  • 1/4 tsp
    pepper
  • 2 clove
    garlic
  • 18
    1/4 in thick tomato wedges
  • 18
    1 inch thick lemon wedges
  • lettuce leaves

How To Make barley and black bean salad

  • 1
    Bring water to a boil in a large sauce pan, add barley, reduce heat and simmer for 45 minutes.
  • 2
    Remove from heat, cover and let stand 5 minutes. Drain and transfer to a large bowl. Add corn and next 5 ingredients. Toss well.
  • 3
    Combine lemon juice and next 5 sauce ingredients in a small bowl. Pour over barley mixture and toss to coat.
  • 4
    Serve on romaine lettuce leaves with tomato and lemon wedges. Can be served cold or warm.

Categories & Tags for Barley and Black Bean Salad:

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