Barley, Black Bean & Avocado Salad

Name: Barley, Black Bean & Avocado Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 cup carrot juice; 1/2 teaspoon thyme; 1/2 teaspoon salt; 1/8 teaspoon cayenne; 1/2 cup quick-cooking barley; 3 tablespoons fresh lemon juice; 1 tablespoon olive oil; 1 (19 ounce) can black beans, rinsed and drained; 1 cup diced tomato; 1/2 cup diced avocado

(1)

Recipe by mewmew

I found this recipe in an old edition of Readers Digest. It's very heart healthy and delicious.

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READY IN: 35mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

cup carrot juice
¹⁄₂

teaspoon thyme
¹⁄₂

teaspoon salt
¹⁄₈

teaspoon cayenne
¹⁄₂

cup quick-cooking barley
3

tablespoons fresh lemon juice
1

tablespoon olive oil
1

(19 ounce) can black beans, rinsed and drained
1

cup diced tomato
¹⁄₂

cup diced avocado

DIRECTIONS

Combine carrot juice, thyme, salt and cayenne in saucepan. Bring to a boil over medium heat.
Add barley. Reduce to a simmer. Cover. Cook until barley is tender, 15 minutes.
Meanwhile, whisk lemon juice and oil in a large bowl. Add barley and any liquid remaining in pan. Toss to coat. Add beans, tomatoes and avocado. Toss.

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