Barley, Black Bean & Avocado Salad |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I found this recipe in an old edition of Readers Digest. It's very heart healthy and delicious. 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 |
Directions:
1. Combine carrot juice, thyme, salt and cayenne in saucepan. Bring to a boil over medium heat.
2. Add barley. Reduce to a simmer. Cover. Cook until barley is tender, 15 minutes.
3. 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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