Barley Salad With Black Beans Avocado And Corn Recipes
BEAN & BARLEY SALAD
"This hearty salad lasts for days in the fridge - perfect for leftovers. We like to spoon it onto pita chips. It's wonderful!" Janelle Lee, Appleton, WI
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 16
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.
Nutrition Facts : Calories 246 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 350mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 6g protein.
BARLEY AND BLACK BEAN SALAD
This is a beautiful, brightly colored salad - very fresh and hearty! Best prepared several hours to a day before serving: I usually add the avocado just before serving to limit bruising.
Provided by Skunklife
Categories Lunch/Snacks
Time 50m
Yield 10 cups, 10-20 serving(s)
Number Of Ingredients 14
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.
BARLEY AND BLACK BEAN SALAD
This is from Cooking Light. For an extra kick, substitute 1 finely chopped poblano chili pepper for the green bell pepper and add the red pepper.
Provided by Matt and Aimee
Categories Grains
Time 21m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook barley according to package directions, omitting salt. Drain baarley in a colander, and rinse with cold water until completely cooled.
- Combine black beans, next 6 ingredients, and, if desired, cilantro and red pepper in a medium bowl. Add barley to black bean mixture; toss gently.
BARLEY, BLACK BEAN & AVOCADO SALAD
Make and share this Barley, Black Bean & Avocado Salad recipe from Food.com.
Provided by mewmew
Categories Black Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 313.2, Fat 7.4, SaturatedFat 1.1, Sodium 454.6, Carbohydrate 52.2, Fiber 15.2, Sugar 5.3, Protein 13
BARLEY LIME FIESTA SALAD
Got this at ShopRite® and loved it so much I had to make it. This is what I came up with. I had this alongside my smoked chicken and bacon with avocado spread sandwich. Perfect complement! All the ingredients for the vinaigrette are by eye and to taste.
Provided by Christine
Time 3h
Yield 8
Number Of Ingredients 22
Steps:
- Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Remove from heat, and chill in refrigerator.
- In a large salad bowl, combine the cooked barley, black beans, green and red bell pepper, corn, celery, red onion, carrot, chipotle pepper, 1 tablespoon of canola oil, salt, black pepper, and cumin until thoroughly mixed.
- In a separate bowl, whisk together the water, corn syrup, 1 tablespoon of canola oil, lime juice, lemon juice, cilantro, white vinegar, and onion powder; pour dressing over barley mixture, and toss to combine. Refrigerate salad until cold.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 29.9 g, Fat 4.5 g, Fiber 5.5 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 262.6 mg, Sugar 4 g
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BLACK BEAN, CORN & BARLEY SALAD – THE MESSY BAKER
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Cuisine North AmericanTotal Time 1 hr 20 minsCategory Pasta & Grains
- Heat 1 tablespoon oil in a medium saucepan and cook the barley over medium-high heat for a few minutes until fragrant. Add the stock or water and bring to a boil. Reduce heat to a simmer then cover and cook for 30 to 40 minutes or until the barley is tender. Place the cooked barley in a large bowl and let cool.
- Place the oil, lime juice, cumin, coriander, honey, garlic, salt and pepper in a small, lidded jar. Shake to combine. If you don’t have a jar, use a bowl and whisk briskly with a fork.
- Add the chopped tomatoes and cilantro to the barley mixture. Drizzle with dressing and toss. Serve immediately.
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