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, BLACK BEAN AND AVOCADO SALAD

BARLEY, BLACK BEAN AND AVOCADO SALAD image

Categories Salad Bean

Yield 4

Number Of Ingredients 10

Ingredients

1 Cup carrot juice
1/2 tsp thyme
1/2 tsp salt
1/8 tsp cayenne pepper
1/2 Cup barley
3 Tbsp fresh lemon juice
1 Tbsp olive oil
1 can 19 oz black beans, rinsed and drained
1 Cup fresh tomatoes
1/2 Cup diced avocado

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.

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 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.

BLACK BEAN AVOCADO SALAD

Black Bean Avocado Salad image

"You can taste the essence of summer in this refreshing salad I serve with grilled chicken," says Sue Kauffmann of Columbia City, Indiana

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1-1/3 cups chopped avocados
1 cup chopped seeded cucumber
1 cup chopped seeded tomatoes
1/2 cup thinly sliced green onions
1 small jalapeno pepper, seeded and chopped
1 teaspoon lime juice
DRESSING:
2 tablespoons cider vinegar
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large bowl, combine the first eight ingredients. In a small bowl, whisk dressing ingredients. Pour over salad and toss to coat. , Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts :

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