Mexican Barley Salad With Black Beans And Corn |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
2 cups water |
1/4 teaspoon salt |
1 cup uncooked quick-cooking barley |
1 cup frozen whole-kernel corn, thawed |
1 cup canned black beans, rinsed and drained |
1/2 cup finely chopped fresh cilantro |
1 tablespoon extra-virgin olive oil |
2 to 3 tablespoons fresh lime juice |
1/2 teaspoon salt |
1/4 teaspoon ground cumin |
1 poblano pepper, roasted, seeded, and chopped |
5 lettuce leaves |
10 tablespoons (2.5 ounces) shredded monterey jack cheese with jalapeño peppers |
Directions:
1. Bring water and salt to a boil in a medium saucepan. Add barley; cover, reduce heat, and simmer 10 minutes. Add corn (do not stir), cover, and cook 5 minutes or until barley is tender. Remove from heat, and let stand, covered, 5 minutes.
2. Transfer barley mixture to a large bowl. Add beans and next 6 ingredients; stir gently. Place lettuce leaves on 5 salad plates; spoon warm mixture onto lettuce leaves. Sprinkle each serving with cheese.
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