Barley And Black Bean Salad Recipe

Ingredients for Barley And Black Bean Salad

• Cooked Barley
• 1 (15-ounce) can black beans (rinsed and drained)
• Frozen Corn
• Diced Tomatoes
• Frozen Peas
• Fresh Cilantro
• 1 ripe avocado (diced)
• ½ cup water
• ¼ cup lime juice (about 1 large lime)
• Olive Oil
• ¼ cup finely chopped red onion
• Garlic Cloves
• 1 teaspoon salt
• ½ teaspoon black pepper

How to Make Barley And Black Bean Salad

1. Cook 1 cup of barley according to package directions. Drain and rinse under cold water; set aside to cool completely.
2. While the barley cooks, prepare the dressing: In a blender or food processor, combine ½ cup water, ¼ cup lime juice (about 1 large lime), ⅓ cup olive oil, 1/4 cup finely chopped red onion, 2 cloves minced garlic, 1 teaspoon salt, and ½ teaspoon black pepper. Blend until smooth.
3. In a large bowl, combine the cooled barley, 1 (15-ounce) can black beans (rinsed and drained), 1 cup frozen corn (thawed), 1 cup chopped tomatoes, ½ cup frozen peas (thawed), ½ cup chopped fresh cilantro, and 1 ripe avocado (diced – add just before serving to prevent browning).
4. Pour the dressing over the salad and gently toss to combine.
5. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. Add the diced avocado right before serving.