Barley Black Bean Salad
Barley Black Bean Salad
I find myself making some combination of a grain and bean salad most weeks in the summer. I love having a nourishing ready-to-eat lunch or dinner side waiting in the fridge. This salad is vegetarian, but you could easily add some cooked chicken to the mix for an extra boost of protein. The Southwest flavor vibes also pair well with things like carnitas and barbacoa and the salad is right at home next to any protein you cook on the grill.
Makes: about 10 cups
Prep time:
Total time:
Ingredients:
-
Barley
- 2½ cups water
- ¾ teaspoon salt
- 1 cup farro, rinsed Cilantro Lime Dressing
- 6 tablespoons lime juice
- ½ cup lightly packed fresh cilantro, roughly chopped
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon lime zest
- 1-2 cloves garlic, smashed and peeled
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- 7 tablespoons olive oil Salad
- 2 (15-ounce) cans black beans, drained and rinsed
- 2 cups fresh or frozen sweet corn
- 4 green onions, chopped (about ½ cup)
- 1 red bell pepper, diced
- 1-2 jalapeno, seeded and finely diced
Directions:
- Bring water, salt and barley to a boil in a 2½-3-quart saucepan. Cover, reduce heat to low and cook for 45 minutes or until tender but chewy. Rinse with cool water.
- Meanwhile, place all the cilantro lime dressing ingredients in a small food processor or blender and blend until finely chopped and thoroughly combined. Alternatively, you could finely chop the cilantro and garlic and shake all the ingredients to combine in a tightly sealed mason jar.
- In a large mixing bowl add barley, beans, corn, green onions, red pepper and jalapeno. Add cilantro lime dressing and toss to combine. Adjust seasoning to taste.
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