SANTA FE BEAN & BARLEY SALAD

By Judge99

This is a cold bean salad that can be made one or two days ahead of time and stored in the fridge.

Ingredients

• 1 1/2 cups Cooked, drained pearled barley
• 2 Roma Tomatoes, small dice
• 1 × 15 oz Corn, rinsed and drained
• 1 × 15 oz Black Beans Rinsed & Drained
• 1/2 Red Bell Diced
• 1/4 White Onion, small dice
• 1 tsp Garlic Salt
• 1 tsp Cumin
• 1 tsp Chili Powder
• 1/2 Jalapeno, small chop
• 1 Handful Fresh Cilantro, finely chopped
• Juice & Zest of 1/2 Lime

Preparation

Step 1

Toss cooked barley, diced tomatoes, corn, black beans, red bell and onions in large bowl, sprinkle with ½ tsp garlic salt, cumin and chili powder. Add jalapeno, cilantro and lime zest and juice, mix thoroughly and taste. Add more garlic salt as needed. Keep refrigerated for up to 5 days.