Barley Black Bean Salad Food

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.

BARLEY AND BLACK BEAN PILAF

Steps:

• In 12-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 4 minutes, stirring occasionally.
• Stir in broth, barley, turmeric, cumin, chile pepper and salt. Heat to boiling. Reduce heat; cover and simmer 40 minutes, stirring occasionally.
• Stir in squash, bell pepper and beans. Cover; cook 10 to 15 minutes, stirring occasionally, until squash and barley are just tender.
• Stir in peas. Cover; cook 3 to 5 minutes longer or until peas are cooked. Let stand covered 5 to 10 minutes to let flavors blend before serving.

BARLEY BLACK BEAN SALAD

Steps:

• Combine all ingredients in a large bowl and toss well.
• Check for seasoning and adjust accordingly.
• Serve with broken baked corn tortilla chips on top.

BARLEY AND BLACK BEAN SALAD

Steps:

• Cook barley according to package directions, omitting salt. Drain baarley in a colander, and rinse with cold water until completely cooled.
• Combine black beans, next 6 ingredients, and, if desired, cilantro and red pepper in a medium bowl. Add barley to black bean mixture; toss gently.

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.

BLACK BEAN SALAD

Steps:

• Tie the celery, carrot, thyme, parsley, and bay leaf into a bundle using cotton butcher?s twine. Place the beans, bundle, and onion into a pot. Add just enough water to barely cover the beans. Bring to a simmer, partially cover, and cook for 1 to 2 hours until beans are barely tender.
• After 30 minutes, add the salt to the beans. Occasionally check on the beans and add water to cover the beans, if needed.
• When beans are just barely tender, drain them and remove the carrot bundle. Toss the beans while hot with the olive oil, lime juice, onion, cilantro, cumin, and chili powder. Chill thoroughly and season with salt and pepper.

BLACK BEANS AND BARLEY

Steps:

• Heat oil in a large, nonstick pan over medium heat.
• Add onion and red pepper.
• Cook for 3 minutes.
• Add garlic.
• Cook for 2 minutes more.
• Add cumin.
• Remove from heat, and set aside mixture in a bowl.
• In the same pan, add broth, water, barley oregano and hot sauce.
• Bring to a boil.
• Reduce heat, cover and simmer until barley is tender, adding extra water as necessary, about 30 minutes.
• Stir in beans, salsa, lime juice and onion mixture, and heat through.
• Season with salt and pepper to taste.
• Sprinkle with cilantro just before serving.

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.