Black Bean Barley Salad

By AnnieMro

Ingredients

• vinaigrette:
• 2 tsp. oil
• 1/2 cup pot or pearl barley
• 2 cups vegetable stock or water
• 1 540ml can black beans, rinsed and drained
• 1 small yellow bell pepper, thinly sliced
• 8 cherry tomatoes, halved
• 1/2 cup(s) corn (thawed if frozen)
• 1/3 cup(s) chopped fresh cilantro
• 1/4 cup chives
• 1/4 cup shredded cheddar or Monterey Jack
• lettuce
• 3 tablespoons lime juice
• 1/4 cup olive oil
• dash cayenne pepper
• 1/2 tsp salt
• freshly ground pepper, to taste
• (or use balsamic vinaigrette)
• Optional: marinated red peppers and artichoke hearts

Details

Servings 4

Preparation

Step 1

In a medium pan, heat oil. Add barley and saute 3 minutes. Add stock and bring to a boil. Reduce heat to simmer, cover and cook 30 minutes. Drain and cool.

In a large bowl combine cooked barley, beans, pepper, tomatoes, corn, artichoke, cilantro and chives. In a small bowl combine: lime juice, oil, cayenne pepper, salt. Pour over sald and toss. Serve on lettuce and top with shredded cheese if desired.