Barley Black Bean Avocado Salad Recipe

This vibrant and healthy Barley Black Bean Avocado Salad is a flavor explosion! Inspired by a classic Readers Digest recipe, this hearty salad is packed with protein, fiber, and healthy fats. Perfect for a light lunch, side dish, or a satisfying vegetarian meal. Get ready to enjoy a taste of sunshine in every bite!

Prep Time 15 mins
Cook Time 35 mins
Calories 313.2 kcal
Protein 25g
Rating 4.0 (1 Reviews)
Barley Black Bean Avocado Salad 154

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Barley Black Bean Avocado Salad

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How to Make Barley Black Bean Avocado Salad

  1. In a medium saucepan, combine 1 cup carrot juice, 1 teaspoon dried thyme, 1/2 teaspoon salt, and a pinch of cayenne pepper.
  2. Bring the mixture to a boil over medium heat.
  3. Add 1 cup pearl barley.
  4. Reduce heat to a simmer, cover, and cook for 15-20 minutes, or until the barley is tender and the liquid is absorbed.
  5. While the barley cooks, whisk together 2 tablespoons lemon juice and 4 tablespoons olive oil in a large bowl.
  6. Once the barley is cooked, add it to the bowl with any remaining liquid from the saucepan.
  7. Gently toss to coat the barley with the lemon-oil mixture.
  8. Add 1 (15-ounce) can black beans (rinsed and drained), 1 cup chopped tomatoes, and 1 ripe avocado (diced).
  9. Gently toss everything together until well combined. Season with additional salt and pepper to taste.
  10. Serve immediately or chill for later. Garnish with extra avocado or a sprinkle of fresh cilantro, if desired.

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

21g

Fat

5g

Carbs

17g