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
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.
More about "barley black bean avocado salad recipes"
BARLEY SALAD WITH LEMON DRESSING - THE CLEVER MEAL
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4.8/5 (6)Total Time 1 hr 30 minsCategory Salad, Side DishCalories 363 per serving
- Bring a pot of salted water to a boil. Add barley, reduce the heat to a simmer, cover with a lid and cook for about 25-30 minutes or until barley is tender. Drain well, place in a large salad bowl and let it cool for about 40 minutes.
- Make the dressing by placing olive oil, lemon juice, lemon zest, mustard, salt, pepper and garlic into a jar with a lid. Shake vigorously until well combined.
- Add the vegetables, chickpeas, herbs to the barley and pour over the lemon dressing. Toss well to combined, taste and adjust the seasoning according to your liking if needed.
- You can serve this barley salad at room temperature or cold. If time allows, I prefer to let it chill an extra 30 minutes in the fridge before serving. Enjoy!
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