Barley and Black Bean Salad
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Ingredients
| 3 cups | cooked pearl barley * | | 2 cups | blacked beans, drained | | 1-1/2 cup | frozen corn, thawed | | 1-1/2 cup | dried tomatoes | | 1 | sm. red onion | | 1 cup | avocado, chopped | | 1/2 cup | cilantro, chopped | | 1 tsp. | salt | | 1/2 tsp. | pepper |
Dressing
| 1/2 cup | water | | 4 tbsp. | fresh lemon juice | | 1 tbsp. | grated lemon peel | | 1 tbsp. | vegetable oil | | 4 cloves | garlic, minced | | 2 tsp. | cumin |
1 Recipe Reviews
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Ann, thanks for this recipe! It makes a wonderful picnic salad... Quick, simple and tasty!
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Instructions
Combine all salad ingredients in a large bowl and toss gently. Combine dressing ingredients in a jar; close and shake well. Pour over salad and toss gently.
Author's Comments
The avocado and cilantro make this a favorite vegetarian dish!<br />
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* To make 3 cups cooked pearl barley, cook 3/4 cup dry pearl barley in 3 cups of water for 45 minutes.
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