| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Water |
| 1/2 | c | Pearled barley |
| 1 | c | Canned black beans; drained |
| 3/4 | c | Canned corn; drained |
| 3/4 | c | Canned peeled tomatoes; drained and chopped |
| 1/2 | c | Canned peas; drained |
| 1/2 | Avocado; chopped | |
| 2 | tb | Fresh cilantro; chopped |
| 1/4 | c | Water |
| 1 | tb | Lemon juice |
| 1 | Scallion; white part only, finely chopped | |
| 1 1/2 | ts | Olive oil |
| 1 | Clove garlic; minced | |
| 1/4 | lb | Packaged salad |
INSTRUCTIONS
Bring water to a boil in a heavy pot. Add barley and reduce heat to low. Cover and simmer 35-40 minutes until water has evaporated and barley is tender. Remove from heat. Transfer barley to a cookie sheet. Spread barley out to cool briefly. While barley is cooking, combine next 7 ingredients in a salad bowl. Cover and refrigerate until barley is cooled. Combine remaining ingredients, except lettuce, in a jar with a tight fitting lid. Shake vigorously until emulsified. Set aside. Transfer cooled barley to bean and vegetable mixture. Toss. Add dressing and season with salt and pepper to taste. Toss again. Serve on a bed of lettuce. Posted to EAT-LF Digest by Abtaxel <[email protected]> on May 25, 1998
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