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

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  • 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

How to Make Barley and Black Bean Salad

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.

Printable Recipe Card

About Barley and Black Bean Salad

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




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