Barley, Black Bean & Avocado Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup carrot juice1/2 tsp. dried thyme1/8 tsp. cayenne pepperSalt1/2 cup quick-cooking barley3 Tbls. fresh lemon juice1 Tbls. olive oil1 can (19 ounces) black beans, rinsed and drained1 cup fresh diced tomatoes1/2 cup peeled pitted, and diced avocado
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.
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.
Nutritional Info 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
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