Black Bean and Barley Salsa Salad

  • 2 cup Water
  • 1 cup Quick-cooking barley, uncooked
  • 1 cup Frozen corn kernels
  • 1/2 cup Fresh cilantro, minced
  • 1 Red bell pepper, diced
  • 1/4 cup Red onion, finely chopped
  • 1 bunch Green onions, minced
  • 30 oz. Cooked black beans
  • 1/4 cup Fresh lemon juice
  • 1 tsp jalapeños hot sauce
  • 1/4 tsp Ground cumin
  • 1/4 tsp Black pepper image placeholder

Bring 2 cups water to a boil in a medium saucepan. Add barley; cover, reduce heat, and simmer 8 minutes. Add corn (do not stir), and cover. Cook 6 minutes or until barley is tender.

Remove barley mixture from heat, and let stand for 5 minutes. Combine barley mixture and next 5 ingredients in a large bowl. Combine lemon juice and remaining ingredients in a small bowl.

Pour lemon dressing over salad; toss gently to coat.

Submitted by: Recipe Group Member
  • recipe image placeholder
  • recipe image placeholder
  • recipe image placeholder
  • recipe image placeholder
  • print page button