Рецепт Southwestern Black Bean and Barley Salad
I've had a thing for barley recently, and really love this Curried Chicken and Barley Salad, though my husband mentioned that he isn't a huge fan, so I went looking for another kind. I came across this one on Pinterest and just had to try it. I'm a huge fan of all these flavors together, so I'm hoping he'll be liking it too. Now that the weather has started to warm up, I need some good salads to serve for dinner - instead of the soups I rely on in the winter months.
I made this to take for a potluck, so I haven't done much more than just taste it - to adjust for seasonings, of course - but the couple bites I had were amazing. So good!
Southwestern Black Bean and Barley Salad
adapted from BetterRecipes
Ingredients:
- 3 cups cooked pearled barley
- 2 Roma tomatoes, diced
- 1 cup frozen corn, rinsed
- 1 can black beans, rinsed and drained
- 1/2 red bell pepper, diced
- 1/4 cup onion, diced small
- 1/2 jalapeno, seeded & finely chopped
- 1 handful cilantro, finely chopped
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
- Juice & zest of 1/2 Lime
Directions:
Toss cooked barley, diced tomatoes, corn, black beans, red pepper, onion, jalapeno, and cilantro in large bowl,
Sprinkle with salt, garlic powder, cumin and chili powder. Add lime zest and juice and mix thoroughly.
Taste and add more salt as needed. Refrigerate.
I used more barley than the original recipe called for. Did I mention that I'm a huge fan? I also used garlic powder and salt instead of garlic salt - mainly because I couldn't find the garlic salt when I looked for it. I didn't think it needed any additional salt when I tasted it, but it's still a good idea to taste it and adjust according to your tastes. I'm thinking this will be really good served with some tortilla chips, for some crunch and a little added salt. Also, I bet this would be great wrapped up in a tortilla. With avocado.