barley and black bean salad
Served at Curious Cuisiners on Feb 18th
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prep time
20 Min
cook time
45 Min
method
Stove Top
yield
9 serving(s)
Ingredients
- 4 cups water
- 1 cup uncooked barley
- 1 1/2 cups frozen whole kernel corn thawed
- 1 1/2 cups diced tomato
- 1 cup frozen peas thawed
- 1 cup chopped and pealed avacodo
- 1/4 cup chopped fresh cilantro
- 1 can black beans (15 oz) drained and rinsed
- SAUCE MIXTURE
- 2 tablespoons fresh lemon juice
- 1 tablespoon grated fresh onions
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves garlic
- 18 - 1/4 in thick tomato wedges
- 18 - 1 inch thick lemon wedges
- - lettuce leaves
How To Make barley and black bean salad
-
Step 1Bring water to a boil in a large sauce pan, add barley, reduce heat and simmer for 45 minutes.
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Step 2Remove from heat, cover and let stand 5 minutes. Drain and transfer to a large bowl. Add corn and next 5 ingredients. Toss well.
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Step 3Combine lemon juice and next 5 sauce ingredients in a small bowl. Pour over barley mixture and toss to coat.
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Step 4Serve on romaine lettuce leaves with tomato and lemon wedges. Can be served cold or warm.
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