Black Bean-and-Barley Salsa Salad

By Lv2Cook

Ingredients

• 2 cups water
• 1 cup uncooked quick-cooking barley
• 1 cup fresh or frozen whole-kernel corn
• 1 cup chopped tomato
• 1/2 cup minced fresh cilantro
• 1/3 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 1/4 cup minced green onions
• 1 (15-ounce) can no-salt-added black beans rinsed and drained
• 1/4 cup fresh lemon juice
• 1 teaspoon jalapeño hot sauce
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon pepper

Preparation

Step 1

Bring 2 cups water to a boil in a medium saucepan. Add barley; cover, reduce heat, and simmer 8 minutes. Add corn (do not stir), and cover. Cook 6 minutes or until barley is tender. Remove barley mixture from heat, and let stand 5 minutes.

Combine barley mixture, tomato, and next 5 ingredients (tomato through black beans) in a large bowl. Combine lemon juice and remaining ingredients in a small bowl. Pour lemon dressing over salad; toss gently to coat.

Serving Size: 1 1/2 cups