Monday, July 23, 2012

Barley Salad

As much as I love macaroni salads and other salads smothered in a mayonnaise based sauce, sometimes, you need something less creamy and more refreshing. Enter this salad. It's light, with a hint of lime and a great zing from the cilantro. We eat this as a side dish generally, but sometimes we even eat it as a whole meal. It tastes even better as it sits, so try to plan ahead and make this at least a few hours in advance.

Barley Salad

1 1/3 cup uncooked barley
~2 cups(1 15 oz can) black beans
~3 1/3 cups (1 16 oz bag) frozen corn*
1/4 cup lime juice
2 tablespoons olive oil
1/4 cup fresh chopped cilantro
hot sauce

1: Cook barley by covering with 2 2/3 cup water and simmer 30-40 minutes.
2: In large bowl, mix beans, corn, and barley.
3: Add lime juice and oil to barley mixture. Stir to mix well. Add cilantro and stir.
4: Refrigerate at least 1 hour, until ready to serve. Top with hot sauce to taste.

Recipe adapted from *I like to leave the corn frozen so it helps to cool down the barley, but if you are eating it right away, you will want to thaw your corn.

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