| Black Bean & Barley Salad
1 1/2 cups of water
1/2 cup of Pearled barley
1 cup of canned black beans, drained
3/4 cup of canned corn, drained
3/4 cup of canned peeled tomatoes
1/2 cup of canned peas; drained
1/2 Avocado, chopped
2 tablespoons of fresh cilantro, chopped
1/4 cup of water
1 tablespoon of lemon juice
1 Scallion; white part only
1 1/2 teaspoons of Olive oil
1 Clove garlic, minced
Lettuce |
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Bring water to a boil in a heavy pot. Add barley and reduce heat to low. Cover and simmer 35-40 minutes until water has evaporated and barley is tender. Remove from heat. Transfer barley to a cookie sheet. Spread barley out to cool briefly. While barley is cooking, combine next 7 ingredients in a salad bowl. Cover and refrigerate until barley is cooled. Combine remaining ingredients, except lettuce, in a jar with a tight fitting lid. Shake vigorously until emulsified. Set aside. Transfer cooled barley to bean and vegetable mixture. Toss. Add dressing and season with salt and pepper to taste. Toss again. Serve on a bed of lettuce. Posted to EAT-LF Digest by Abtaxel <Abtaxel@aol.com> on May 25, 1998 |
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