Cilantro comes through in this colorful side that's zesty but not too spicy. It also makes a great luncheon dish when served with sesame breadsticks, sherbet and sugar cookies. It's sure to satisfy! —Tommi Roylance of Charlo, Montana
Southwestern Barley Salad
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
Directions
- 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.
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