Barley Black Bean Avocado Salad Recipes

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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

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

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

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 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

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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