Barley Black Bean And Avocado Salad Recipes

BARLEY, BLACK BEAN, AND AVOCADO SALAD

Steps:

• 1. Combine carrot juice, thyme, salt, and cayenne in medium saucepan. Bring to a boil over medium heat, add barley, and reduce to a simmer. Cover and cook until barley is tender, about 15 minutes. 2. Meanwhile, whisk together lemon juice and oil in large bowl. Transfer barley and any liquid remaining in pan to bowl with lemon juice mixture; toss to coat. 3. Add beans and tomatoes and toss to combine. Add avocado and gently toss. Serve at room temperature or chilled. For best flavor, remove from the refrigerator 20 minutes before serving. Some More Ideas * Make this salad with brown rice in place of barley. Add 1/2 cup reduced-sodium chicken broth to the carrot juice mixture. Add 1/2 cup rinsed brown rice, cover, and cook until the rice is tender, about 40 - 50 minutes. * Use red kidney or pinto beans instead of black beans.

BARLEY SALAD WITH BLACK BEANS, AVOCADO, AND CORN

Steps:

• Whisk together the orange juice, vinegar, cumin, oregano, garlic, salt, and pepper until well-combined.
• While continuing to whisk, add the olive oil in a steady stream.
• In a large bowl, gently mix together the barley, black beans, corn, scallions, red pepper, and cilantro.
• Add the dressing and toss to combine.
• Before serving, add the avocado and garnish with lime wedges.

BARLEY, BLACK BEAN & AVOCADO SALAD

Steps:

• Combine carrot juice, thyme, salt and cayenne in saucepan. Bring to a boil over medium heat.
• Add barley. Reduce to a simmer. Cover. Cook until barley is tender, 15 minutes.
• 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.

BLACK BEAN SALAD WITH AVOCADO-LIME DRESSING

Steps:

• Beat avocado, cilantro, and lime juice together in a large bowl until smooth.
• Heat a small skillet over medium heat. Toast pumpkin seeds in skillet until lightly browned and fragrant, about 5 minutes.
• Stir pumpkin seeds, romaine lettuce, black beans, grape tomatoes, corn kernels, and red bell pepper into the dressing to coat.

BARLEY, BLACK BEAN AND AVOCADO SALAD

Steps:

• Combine the carrot juice, thyme, salt and cayenne in a med sauce pan and bring to a boil over med heat. Add barley and reduce to a simmer. Cover and cook until barley is tender 15-20 min. Meanwhile, whisk together lemon juice and oil in large bowl. Transfer barley and remaining liquid to the bowl with the lemon juice mixture and toss to coat. Add beans, tomatoes and avocado and toss gently to mix.

BEAN & BARLEY SALAD

Steps:

• Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. , In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Chill until serving.

BARLEY AND BLACK BEAN SALAD

Steps:

• Cook the barley according to package directions; drain and cool.
• Combine and toss the barley, black beans, corn, tomato, peas, cilantro, and avocado.
• Combine in a blender or airtight container, the water, lemon juice, oil, onion, garlic, salt and pepper.
• Blend or shake, then pour over salad and toss. Keep refrigerated.

KALE, AVOCADO, AND BLACK BEAN SALAD

Steps:

• Whisk olive oil, lime juice, jalapeno pepper, honey, cumin, coriander, and sea salt together in a bowl until dressing is smooth.
• Place kale in a bowl and sprinkle sea salt over kale. Massage salt into the kale until leaves are darker in color and fragrant. Drizzle enough dressing over kale to lightly coat. Gently fold in black beans, avocado, and feta cheese.
• Place pecans into a skillet and sprinkle sugar and 1/8 teaspoon salt over pecans; cook and stir over medium-low heat until fragrant and sugar is dissolved, 3 to 5 minutes. Cool pecans and chop.
• Distribute salad among serving bowls and top with toasted pecans and cilantro.