Southwestern Black Bean Salad Wth Barley Food

SOUTHWESTERN BLACK BEANS AND BARLEY

Steps:

• Rinse and sort the beans.
• Soak them overnight. Drain.
• Place in 6 quart crock pot, with barley on top.
• Add celery, onion, garlic and leek to the mixture in the pot, along with tomatoes, seasonings and broth.
• Set crock pot to cook on low for 8 hours.
• (Optional: Serve with cheese as a garnish and top each serving with a tablespoon of sour cream).

SOUTHWESTERN BLACK BEAN SALAD WTH BARLEY

Steps:

• • In medium saucepan, bring the water to a boil. Add the barley and 1/2 teaspoon of salt, if desired. Reduce the heat, cover, and simmer for about 30 min, until the barley is tender. Drain well. • In large bowl, combine the barley, beans, pepper, tomato, corn, scallion, spices and lime juice. Stir with a fort. Season to taste with pepper and top with shredded cheese. Serve.

BEAN AND 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, combine the dressing ingredients. Pour over salad; toss to coat. Chill until 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.

SOUTHWESTERN BEAN SALAD

Steps:

• In a bowl, combine beans, celery, onion, tomato and corn.
• In a small bowl, combine dressing ingredients; mix well.
• Pour over the bean mixture; toss to coat.
• Cover and chill for at least 2 hours.

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.

SOUTHWESTERN BLACK BEAN SALAD

Steps:

• Cook barley in 2 cups of water for about 45 minutes or until tender.
• When barley is finished cooking, drain and return to cooking pot. Mix in frozen corn. The heat from the barley will thaw the corn.
• Combine, beans, tomatoes, cilantro and green onions in a large bowl. Add barley and corn.
• Blend the dressing ingredients in a high-powered blender and pour desired amount over salad.
• Serve at room temperature over a bed of romaine lettuce with lime slices on the side.
• Note: Hulled and hullless barley are two different varieties of barley and both are considered whole grains. Quicker cooking pearl barley has been refined and is not a whole grain.

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 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.

SOUTHWESTERN AVOCADO AND BLACK BEAN SALAD

Steps:

• In a small bowl, whisk together the cilantro, oil, lime juice and hot sauce. Season to taste with salt and black pepper.
• In a large serving bowl, add the lettuce, avocado, corn, beans, tomatoes, onion and cheese. Add the dressing and toss well. Season with salt and pepper, to taste and serve.