Southwestern Barley Salad Food

SOUTHWESTERN BARLEY SALAD

Steps:

• Cook barley as directed on package.
• Meanwhile, place corn ears directly on stovetop flame on medium-low heat; cook 4 min. or until corn is evenly roasted, using tongs to frequently turn ears. Cool 5 min. Cut kernels off cobs; place in medium bowl. Add all remaining ingredients; mix lightly.
• Refrigerate 1 hour.

SOUTHWESTERN BARLEY SALAD

Steps:

• mix the first 6 ingredients together in a large bowl, season with salt& pepper mix the dressing ingredients together, pour over salad.
• serve at room temperature.

SOUTHWESTERN BARLEY SALAD

Steps:

• In a bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the water, lemon juice, onion, oil and garlic; shake well. Pour over barley mixture and toss to coat. Serve on lettuce-lined plates. Garnish with avocado and tomatoes.

SOUTHWEST BARLEY SALAD

Steps:

• In a saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 40-45 minutes or until tender. Drain and cool. In a large bowl, combine the corn, beans, peppers, onions, cilantro and garlic. Stir in barley., Just before serving, combine the salsa, sour cream and lime juice; add to barley mixture. Serve warm or cold.

BARLEY SALAD

Steps:

• Bring salted water to a boil. Add barley, reduce heat to a simmer and cover. Cook 25 minutes or until barley is tender. Drain any liquid and cool completely.
• While barley is cooking, chop vegetables and place in a large bowl.
• Add cooled barley and dressing. Toss well to combine.
• Garnish with feta cheese and parsley. Chill 1 hour before serving.

SOUTHWEST BARLEY SALAD

Steps:

• In a saucepan over high heat, bring the stock to a boil.
• Add barley; reduce heat to medium low.
• Simmer, covered, 40 minutes or until barley is tender and liquid is absorbed.
• Transfer to a serving bowl; cool to room temperature.
• Add corn, black beans, peppers, green onions and mix well.
• In a bowl, combine the dressing ingredients and mix well.
• Pour dressing over salad; toss to coat well and serve.

SOUTHWEST BLACK BEAN AND CORN SALAD RECIPE

Steps:

• Gather the ingredients.
• In a large mixing bowl, combine beans, corn, pepper, tomatoes, onion, and cilantro, and gently toss.
• In a separate small bowl, whisk together lime juice, olive oil, sea salt, and cayenne pepper until well combined.
• Pour dressing over beans mixture and gently toss to combine well and coat all of the bean salad ingredients.
• Gently fold in diced avocado just until well dispersed. If avocado is too soft and fragile, you can also just place the avocado on top of individual portions. If you have some extra time, this black bean salad recipe is best prepared a few hours before servings so that you can chill it in the refrigerator (for at least an hour) to allow all those great Southwest flavors to mingle and fully develop.