Barley and Black Bean Salad
- Ready In:
- 50mins
- Ingredients:
- 14
- Yields:
-
10 cups
- Serves:
- 10-20
ingredients
-
SALAD
- 3 cups cooked barley, cooled
- 2 cups black beans (canned, drained)
- 1 1⁄2 cups frozen corn
- 1 1⁄2 cups diced tomatoes
- 1 cup frozen peas
- 1⁄4 cup chopped fresh cilantro (I tend to add more ( I love cilantro!)
- 1 cup diced avocado (add just before serving)
-
DRESSING
- 1⁄2 cup water
- 2 tablespoons lemon juice
- 1 tablespoon olive oil (or other vegetable oil)
- 1 tablespoon onion, grated
- 2 garlic cloves, minced (I use 3-4, but I like garlic!)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- Cook the barley according to package directions; drain and cool.
- Combine and toss the barley, black beans, corn, tomato, peas, cilantro, and avocado.
- Combine in a blender or airtight container, the water, lemon juice, oil, onion, garlic, salt and pepper.
- Blend or shake, then pour over salad and toss. Keep refrigerated.
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