Barley and Black Bean Salad

Barley And Black Bean Salad Recipe

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Club Recipes

By
@Greatchoices

Served at Curious Cuisiners on Feb 18th

Rating:
☆☆☆☆☆ 0 votes
Comments:
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

Step-By-Step

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

About Barley and Black Bean Salad

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