Black Bean And Barley Chopped Salad Recipe

• 1 1/2 c. water
• 1/2 c. pearled barley
• 1 c. canned black beans liquid removed
• 3/4 c. corn kernels thawed if frzn
• 3/4 c. Italian style peeled tomatoes liquid removed and minced
• 1/2 c. green peas thawed if frzn
• 1/2 x avocado minced
• 2 Tbsp. fresh cilantro minced
• 1/4 c. water
• 1 Tbsp. lemon juice
• 1 x scallion white part only, finely minced
• 1 1/2 tsp extra virgin olive oil
• 1 x clove garlic chopped
• 1/4 lb European salad blend (mixed greens)

1. Bring water to a boil in a heavy pot.
2. Add in barley and reduce heat to low.
3. Cover and simmer 35-40 min till water has evaporated and barley is tender.
4. Remove from heat.
5. Transfer barley to a cookie sheet.
6. Spread barley out to cold briefly.
7. While barley is cooking, combine next 7 ingredients and salt to taste in a salad bowl.
8. Cover and chill till barley is cooled.
9. Combine remaining ingredients, except lettuce, in a jar with a tight fitting lid.
10. Shake vigorously till emulsified.
11. Set aside.
12. Transfer cooled barley to bean and vegetable mix.
13. Toss.
14. Add in dressing and toss again.
15. Serve on a bed of lettuce.
16. Start to Finish Time:"1:00"

water, barley, black beans, corn kernels, italian style, green peas, avocado, fresh cilantro, water, lemon juice, scallion, extra virgin olive oil, clove garlic, european salad blend

Taken from cookeatshare.com/recipes/black-bean-and-barley-chopped-salad-85134 (may not work)