Texas-Style Barley Salad
3
Points®
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), Haas, diced
Frozen corn
¼ cup(s), thawed, or drained, canned corn
Cilantro
¼ cup(s), fresh, chopped
Scallions
¼ cup(s), chopped or sliced, 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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.