Barley Black Bean And Avocado Salad Recipes

BEAN & BARLEY SALAD

Bean & Barley Salad image

"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

Ingredients

3/4 cup quick-cooking barley
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
1 large sweet red pepper, finely chopped
6 green onions, chopped
1/3 cup minced fresh cilantro
DRESSING:
3/4 cup olive oil
1/3 cup red wine vinegar
2 garlic cloves, minced
1-1/2 teaspoons chili powder
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

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 SALAD WITH BLACK BEANS, AVOCADO, AND CORN

Barley Salad with Black Beans, Avocado, and Corn image

This high-fiber barley salad with black beans, avocado, and corn is perfect for meal prep! Store in the refrigerator for a quick, healthy dish any time.

Provided by Diabetic Foodie

Categories Salads & Dressings

Time 10m

Number Of Ingredients 16

Ingredients

Juice of 1 orange ((about a ¼ cup))
2 tablespoons white wine vinegar or fruit-flavored white balsamic vinegar
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon garlic ((finely minced))
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil ((extra virgin - can use citrus-flavored))
1 cup cooked barley ((cooled))
15 ounces black beans ((rinsed and drained))
1 cup frozen corn kernels ((thawed))
2 scallions ((thinly sliced))
1 small red bell pepper ((seeded and chopped))
1/2 cup fresh cilantro ((chopped))
1 medium avocado ((pitted, peeled, and chopped))
1 lime ((cut into wedges))

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.

Nutrition Facts : ServingSize 1 serving, Calories 256 kcal, Carbohydrate 40 g, Protein 9 g, Fat 8 g, SaturatedFat 1 g, Sodium 245 mg, Fiber 9 g, Sugar 5 g

BARLEY, BLACK BEAN & AVOCADO SALAD

Barley, Black Bean & Avocado Salad image

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

Ingredients

1 cup carrot juice
1/2 teaspoon thyme
1/2 teaspoon salt
1/8 teaspoon cayenne
1/2 cup quick-cooking barley
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1 (19 ounce) can black beans, rinsed and drained
1 cup diced tomato
1/2 cup diced avocado

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 AND BLACK BEAN SALAD

Barley and Black Bean Salad image

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

Ingredients

1 cup quick-cooking pearl barley, uncooked
1 (15 ounce) can black beans, rinsed and drained
1 pint grape tomatoes or 1 pint cherry tomatoes, halved
1/2 cup green bell pepper, finely chopped
2 ounces monterey jack pepper cheese, cut into 1/4 inch cubes
1/3 cup lemon juice
2 tablespoons olive oil
1 teaspoon salt
3/4 cup fresh cilantro leaves (optional)
1/8 teaspoon ground red pepper (optional)

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 AND BLACK BEAN SALAD

Barley and Black Bean Salad image

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

Ingredients

3 cups cooked barley, cooled
2 cups black beans (canned, drained)
1 1/2 cups frozen corn
1 1/2 cups diced tomatoes
1 cup frozen peas
1/4 cup chopped fresh cilantro (I tend to add more ( I love cilantro!)
1 cup diced avocado (add just before serving)
1/2 cup water
2 tablespoons lemon juice
1 tablespoon olive oil (or other vegetable oil)
1 tablespoon onion, grated
2 garlic cloves, minced (I use 3-4, but I like garlic!)
1/2 teaspoon salt
1/4 teaspoon pepper

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.

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