Honey-Lime Barley and Black Bean Salad
This recipe makes 6 servings
Ingredients
- 1 cup (250 mL) barley
- 1 cup (250 mL) drained rinsed canned black beans
- 1 cup (250 mL) halved cherry tomatoes
- 1 jalapeño pepper, seeded and finely chopped
- 2 tbsp (30 mL) finely chopped red onion
- ½ ripe avocado, pitted, peeled and diced
- 1 tbsp (15 mL) choppedf fresh cilantro
- Honey-Lime Vinaigrette:
- 3 tbsp (45 mL) vegetable oil
- 1 tsp (5 mL) grated lime zest
- 3 tbsp (45 mL) lime juice
- 1 tbsp (15 mL) liquid honey
- ¼ tsp (1 mL) chili powder
- ¼ tsp (1 mL) salt
- ¼ tsp (1 mL) pepper
Instructions
- In large saucepan, bring 2 cups water to boil; add barley. Reduce heat and simmer, uncovered and stirring occasionally, until tender and no water remains, about 45 minutes.
- Drain and rinse under cold water; drain again.
- Honey-Lime Vinaigrette: Meanwhile, whisk together oil, lime zest, lime juice, honey, chili powder, salt and pepper.
- In large bowl, combine groats, black beans, tomatoes, jalapeño pepper and onion. Add vinaigrette and toss to coat. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
- To serve, stir in avocado and sprinkle with cilantro.
- Source : Canadian Living Magazine: March 2012