Southwestern Barley Salad

Recipe By: Tommi Roylance   Photo By: Tommi Roylance
Cilantro comes through in this colorful side that's zesty but not too spicy. It also makes a great luncheon dish when served with sesame breadsticks, sherbet and sugar cookies. It's sure to satisfy! --Tommi Roylance of Charlo, Montana
  • Prep: 20 Minutes
  • |
  • Cook: 0 Minutes
  • |
  • Total: 20 Minutes
  • 3 cups cooked medium pearl barley
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 1/2 cups frozen corn, thawed
  • 1 1/2 cups diced, seeded tomato
  • 1 cup frozen peas, thawed
  • 1/4 cup minced fresh cilantro or parsley
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup water
  • 3 tablespoons lemon juice
  • 1 tablespoon finely chopped onion
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 8 lettuce leaves
  • 1 ripe avocado, peeled and sliced
  • 2 medium tomatoes, cut into wedges
  1. 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.
Nutrition Information
Reviewed By: fk2123
I think the base is very good. However, the lemon juice was for me very overpowering. To tame that taste I added a squashed in avocado as well squeezed in juice from a whole lime. Then it really hit the spot for me.
Personally I didn't think it needed extra spices as the garlic and cilantro gave it plenty of flavour. Very good and a great take-to-work lunch!
Reviewed By: amy_noome
I made this salad for my lunches one week. I liked that this was nice and light, and I enjoyed the lemony dressing. I added shredded chicken for more protein and some chopped jalapenos for a bit of heat. I would give it 4 stars if it was a bit zestier, but it was a tad bland.