Texas-Style Barley Salad
4
Points®
Temps total: 55 min • Préparation: 20 min • Cuisson: 35 min • Portions: 4 • Difficulté: Facile
This colourful salad is also excellent made with brown rice instead of barley. We spooned it into a hollowed-out pepper for a special presentation but tomato halves
Ingrédients
Table salt
¾ tsp(s)
Uncooked pearl barley
½ cup(s)
Fresh lime juice
2 tbsp(s)
Mineral water
2 tbsp(s)
Olive oil
1 tbsp(s)
Cumin seeds
¼ tsp(s)
Black pepper
⅛ pinch(es)
Canned black beans
1 cup(s), drained and rinsed
Grape tomatoes
½ cup(s), halved, or cherry tomatoes, quartered
Avocado
½ medium, Haas, diced
Frozen corn
¼ cup(s), thawed, or drained canned corn
Cilantro
¼ cup(s), fresh, chopped
Uncooked scallions
¼ cup(s), sliced
Water
3 cup(s)
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 lime juice, 2 tablespoons of water, oil, cumin, pepper and remaining 1 /4 teaspoon of salt 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 1 1/4 cups per serving.
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