Black Bean and Barley Salsa Salad
Mindy
ingredients
- 2 cups water
- 1 cup uncooked quick-cooking barley,
- 1 cup frozen corn kernels
- 1 cup chopped tomato
- 1/2 cup fresh cilantro, minced
- 1/3 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup green onions, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1/4 cup fresh lemon juice
- 1 tsp jalapeno hot sauce / Tabasco
- 1 tsp olive oil
- 1/4 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
directions
- 1
1) Bring 2 cups water to a boil in a medium saucepan. Add barley; cover, reduce heat, and simmer 8 minutes.
- 2
2) Add corn (do not stir), and cover. Cook 6 minutes or until barley is tender.
- 3
3) Remove barley mixture from heat, and let stand for 5 minutes.
- 4
4) Combine barley mixture and next 5 ingredients in a large bowl.
- 5
5) Combine lemon juice and remaining ingredients in a small bowl. Pour lemon dressing over salad; toss gently to coat.
notes
Can add grilled chicken. From Cooking Light (1997).
Source: Mindy - CL 6/97
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