Texas-Style Barley Salad
- Total Time
- 0:55
- Prep
- 0:20
- Cook
- 0:35
- Serves
- 6
- Difficulty
- Easy
We spooned this recipe into a hollowed-out pepper for a special presentation but you can mound it into a serving bowl, too. It's also tasty made with brown rice.
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table salt½ tsp
-
uncooked pearl barley½ cup(s)
-
fresh lime juice2 Tbsp
-
water2 Tbsp
-
olive oil1 Tbsp
-
ground cumin¼ tsp
-
table salt¼ tsp
-
black pepper⅛ tsp
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canned black beans1 cup(s), drained and rinsed
-
grape tomatoes½ cup(s), halved, or cherry tomatoes, quartered
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avocado½ item(s), medium, Haas, diced
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frozen corn kernels¼ cup(s), thawed, or drained, canned corn
-
cilantro¼ cup(s), fresh, chopped
-
uncooked scallion(s)¼ cup(s), sliced
- Bring 3 cups of water and 1/2 teaspoon of salt to a boil in a medium saucepan. Add barley; cover and simmer until tender, about 30 to 35 minutes. Drain and cool.
- Meanwhile, whisk together lime juice, water, oil, cumin, remaining 1/4 teaspoon of salt and pepper in a medium bowl. Add barley, beans, tomatoes, avocado, corn, cilantro and scallions; toss to mix and coat. Serve immediately or cover and refrigerate up to 1 day. Yields about a rounded 3/4 cup per serving.