Southwestern Barley Salad

• 3 cups cooked medium pearl barley
• 1 can (15 ounces) black beans, rinsed and drained
• 1-1/2 cups frozen corn, thawed
• 1-1/2 cups chopped seeded tomatoes
• 1 cup frozen peas, thawed
• 1/4 cup minced fresh cilantro
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup water
• 3 tablespoons lemon juice
• 1 tablespoon finely chopped onion
• 1 tablespoon canola oil
• 2 garlic cloves, minced
• 8 lettuce leaves
• 1 ripe avocado, peeled and sliced
• 2 medium tomatoes, cut into wedges

1. In a bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the water, lemon juice, onion, oil and garlic; shake well. Pour over barley mixture and toss to coat. Serve on lettuce-lined plates. Garnish with avocado and tomatoes.

pearl barley, black beans, frozen corn, tomatoes, frozen peas, fresh cilantro, salt, pepper, water, lemon juice, onion, canola oil, garlic, avocado, tomatoes

Taken from www.tasteofhome.com/recipes/southwestern-barley-salad/ (may not work)