Southwestern Black Bean Salad

A delicious vegan salad I found on drfuhrman.com! I have substituted the barley with quinoa with delicous results!

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1⁄2 cup  whole grain barley (see note)
• 1 1⁄2 cups  cooked black beans or 1 (15 ounce) can  low sodium black beans, rinsed and drained
• 1 1⁄2 cups frozen corn
• 1 1⁄2 cups plum tomatoes, seeded and chopped (about 3 large)
• 1⁄4 cup  chopped fresh cilantro or 1⁄4 cup basil
• 1⁄3 cup green onion, sliced
• 3  heads romaine lettuce, chopped
• 1  lime, cut into wedges for garnish
• 1⁄2 cup water
• 1⁄4 cup  freshly squeezed lime juice
• 2  tablespoons  raw smooth cashew butter
• 2  tablespoons raisins
• 1  teaspoon garlic powder (or use fresh for more bite)
• 1⁄2 teaspoon chili powder
• 1⁄4 teaspoon cumin
• 1⁄8 teaspoon cayenne pepper (optional)

Directions

1. Cook barley in 2 cups of water for about 45 minutes or until tender.
2. When barley is finished cooking, drain and return to cooking pot. Mix in frozen corn. The heat from the barley will thaw the corn.
3. Combine, beans, tomatoes, cilantro and green onions in a large bowl. Add barley and corn.
4. Blend the dressing ingredients in a high-powered blender and pour desired amount over salad.
5. Serve at room temperature over a bed of romaine lettuce with lime slices on the side.
6. Note: Hulled and hullless barley are two different varieties of barley and both are considered whole grains. Quicker cooking pearl barley has been refined and is not a whole grain.