Southwestern Barley Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Cilantro comes through in this colorful side that's zesty but not too spicy. It also makes a great luncheon dish when served with sesame breadsticks, sherbet and sugar cookies. It's sure to satisfy! —Tommi Roylance of Charlo, Montana Ingredients:
3 cups cooked medium pearl barley |
1 can (15 ounces) black beans, rinsed and drained |
1-1/2 cups frozen corn, thawed |
1-1/2 cups chopped seeded tomatoes |
1 cup frozen peas, thawed |
1/4 cup minced fresh cilantro |
1 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup water |
3 tablespoons lemon juice |
1 tablespoon finely chopped onion |
1 tablespoon canola oil |
2 garlic cloves, minced |
8 lettuce leaves |
1 ripe avocado, peeled and sliced |
2 medium tomatoes, cut into wedges |
Directions:
1. In a bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the water, lemon juice, onion, oil and garlic; shake well. Pour over barley mixture and toss to coat. Serve on lettuce-lined plates. Garnish with avocado and tomatoes. Yield: 8 servings.
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