This is a beautiful, brightly colored salad – very fresh and hearty! Best prepared several hours to a day before serving: I usually add the avocado just before serving to limit bruising.
Ingredients: [‘cooked barley’, ‘black beans’, ‘frozen corn’, ‘diced tomatoes’, ‘frozen peas’, ‘fresh cilantro’, ‘avocado’, ‘water’, ‘lemon juice’, ‘olive oil’, ‘onion’, ‘garlic cloves’, ‘salt’, ‘pepper’]
Quantity of Ingredients: [“”,”3 cups cooked barley, cooled “,”2 cups black beans (canned, drained)”,”1 1/2 cups frozen corn”,”1 1/2 cups diced tomatoes”,”1 cup frozen peas”,”1/4 cup chopped fresh cilantro (I tend to add more ( I love cilantro!)”,”1 cup diced avocado (add just before serving)”,””,”1/2 cup water”,”2 tablespoons lemon juice”,”1 tablespoon olive oil (or other vegetable oil)”,”1 tablespoon onion, grated “,”2 garlic cloves, minced (I use 3-4, but I like garlic!)”,”1/2 teaspoon salt”,”1/4 teaspoon pepper”]
Number of Servings: 10
Steps: [‘Cook the barley according to package directions; drain and cool.’, ‘Combine and toss the barley, black beans, corn, tomato, peas, cilantro, and avocado.’, ‘Combine in a blender or airtight container, the water, lemon juice, oil, onion, garlic, salt and pepper.’, ‘Blend or shake, then pour over salad and toss. Keep refrigerated.’]