Southwestern Barley Salad

By dashy_65

Ingredients

• 3 cups cooked medium pearl barley
• 1 can (15 ounces) black beans, rinsed and drained
• 1-1/2 cups frozen corn, thawed
• 1-1/2 cups chopped seeded tomatoes
• 1 cup frozen peas, thawed
• 1/4 cup minced fresh cilantro
• 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

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 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. Yield: 8 servings.

Nutritional Analysis: One serving (1 cup) equals 233 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 490 mg sodium, 38 g carbohydrate, 9 g fiber, 7 g protein.