Barley Black Bean And Avocado Salad Food

BARLEY, BLACK BEAN, AND AVOCADO SALAD

Steps:

• 1. Combine carrot juice, thyme, salt, and cayenne in medium saucepan. Bring to a boil over medium heat, add barley, and reduce to a simmer. Cover and cook until barley is tender, about 15 minutes. 2. Meanwhile, whisk together lemon juice and oil in large bowl. Transfer barley and any liquid remaining in pan to bowl with lemon juice mixture; toss to coat. 3. Add beans and tomatoes and toss to combine. Add avocado and gently toss. Serve at room temperature or chilled. For best flavor, remove from the refrigerator 20 minutes before serving. Some More Ideas * Make this salad with brown rice in place of barley. Add 1/2 cup reduced-sodium chicken broth to the carrot juice mixture. Add 1/2 cup rinsed brown rice, cover, and cook until the rice is tender, about 40 - 50 minutes. * Use red kidney or pinto beans instead of black beans.

BARLEY SALAD WITH BLACK BEANS, AVOCADO, AND CORN

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.

BARLEY, BLACK BEAN & AVOCADO SALAD

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.

AVOCADO AND BLACK BEAN SALAD

Steps:

• Mix together all of the above ingredients. I'm an avocado lover, so I use three, but two is good. You can use fresh corn if you prefer and also use as much chopped onion or squeezed lime as you like. In fact, all of the ingredients are to your own liking, use as much or as little as you want. The lime juice helps to keep the avocado from turning brown. Refrigerate for a couple of hours and serve cold. Enjoy!

BLACK BEAN AVOCADO SALAD

Steps:

• Combine.
• Serve with tortilla chips.

CORN, BLACK BEAN, AVOCADO, LIME SALAD

Steps:

• Drain and wash corn and black beans. Dice onion. Cut tomatoes in half. Peel and chunk avacado. Minch fresh cilantro. Toss all items together in a bowl and squeeze the juice of two fresh limes on them. Refrigerate.

BLACK BEAN AVOCADO SALAD

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.

BARLEY AND BLACK BEAN SALAD

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.

BEAN & BARLEY SALAD

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.