Barley and Black Bean Salad

Skunklife's Note:

This is a beautiful, brightly colored salad - very fresh and hearty! Best prepared several hours to a day before serving: I usually add the avocado just before serving to limit bruising.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Serves: 10-20

Yield: 10.0 cups

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:

1. Cook the barley according to package directions; drain and cool.
2. Combine and toss the barley, black beans, corn, tomato, peas, cilantro, and avocado.
3. Combine in a blender or airtight container, the water, lemon juice, oil, onion, garlic, salt and pepper.
4. Blend or shake, then pour over salad and toss. Keep refrigerated.

Reviews

[lamay23]

My family has made this salad for years. It is a favorite. I cut back a bit on the grated onion though because it can be overwhelming. Tastes great the next day too.