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Texas-Style Barley Salad

3
Total Time
55 min
Prep
20 min
Cook
35 min
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.

Ingredients

table salt

½ tsp

uncooked pearl barley

½ cup(s)

fresh lime juice

2 Tbsp

water

2 Tbsp

olive oil

1 Tbsp

ground cumin

¼ tsp

table salt

¼ tsp

black pepper

⅛ tsp

canned black beans

1 cup(s), drained and rinsed

grape tomatoes

½ cup(s), halved, or cherry tomatoes, quartered

avocado

½ item(s), medium, Haas, diced

frozen corn kernels

¼ cup(s), thawed, or drained, canned corn

cilantro

¼ cup(s), fresh, chopped

uncooked scallion(s)

¼ cup(s), sliced

Instructions

  1. 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.
  2. 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.

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