Barley And Black Bean Salad Recipe

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Barley and Black Bean Salad

Club Recipes

By
@Greatchoices

Served at Curious Cuisiners on Feb 18th


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Serves:

9

Prep:

20 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

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(s)
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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Rice/Grains
Regional Style: American