Barley, Butternut and Black Bean Salad

By Joey0824

Ingredients

• 1 C barley
• 3 tbsp olive oil
• leeks, white and light green parts only, thinly sliced
• 2 C chopped butternut squash (about 1/2 med)
• 1/4 C water
• 3 tbsp chopped fresh parsley
• 1 1/4 C cooked black beans or 1 can (15 oz) black beans, rinsed and drained
• 1/2 tsp salt
• 2 tbsp fresh lemon juice
• 1/4 tsp freshly ground black pepper
• grated lemon peel (garnish)

Details

Servings 6

Preparation

Step 1

1.Cook barley per package directions. Rinse and set aside.
2.Meanwhile, heat 2 tablespoons of the oil in large nonstick skillet over medium high heat. Add leeks and squash and cook, tossing or stirring, until slightly softened and lightly browned, about 10 minutes. Add water and 1 1/2 tablespoons of the parsley and cook 2 to 3 minutes longer. Transfer vegetables to large bowl.
3.Add barley, black beans, salt, and the remaining 1 tablespoon olive oil and 1 1/2 tablespoons parsley. Stir to combine. Season with lemon juice and pepper and garnish with lemon peel, if desire