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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 287.3
  • Total Fat: 8.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 608.0 mg
  • Total Carbs: 45.7 g
  • Dietary Fiber: 12.6 g
  • Protein: 9.8 g

View full nutritional breakdown of Barley, Black Bean & Avocado Salad calories by ingredient
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Barley, Black Bean & Avocado Salad

Submitted by: MVC722

Introduction

This recipes comes from the Summer 2009 issue of "Best You" magazine. This recipes comes from the Summer 2009 issue of "Best You" magazine.
Number of Servings: 4

Ingredients

    1 cup carrot juice
    1/2 tsp. dried thyme
    1/8 tsp. cayenne pepper
    Salt
    1/2 cup quick-cooking barley
    3 Tbls. fresh lemon juice
    1 Tbls. olive oil
    1 can (19 ounces) black beans, rinsed and drained
    1 cup fresh diced tomatoes
    1/2 cup peeled pitted, and diced avocado

Directions

Serves 4

Combine the carrot juice, thyme, cayenne pepper and salt, to taste, in a medium saucepan. Bring to a boil over medium heat, add barley, then reduce to a simmer. Cover and cook until barley is tender and the liquid is absorbed, about 15 minutes.

Meanwhile, whisk together the lemon juice and oil in a large bowl. Transfer the barley and any remaining liquid to the bowl with the lemon juice mixture. Toss to coat.

Add the beans and tomatoes and toss gently to combine. Add the avocado and gently toss. Serve at room temperature or refrigerate for up to 2 days. For best flavor, remove from the refrigerator 20 minutes before serving.

Number of Servings: 4

Recipe submitted by SparkPeople user MVC722.






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Member Ratings For This Recipe

  • I loved this. It was so easy to make, delicious and really healthy. - 5/4/11

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  • I actually had this at a potluck yesterday. I plan on making it often. The woman who brought it gave different cooking directions, but I will try it this way as it it quicker. - 5/27/10

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