Barley and Black Bean Salad
Wreanne05 from The New American Plate
1 1/4 cups water
1/3 cup pearl barley, rinsed and drained
1/2 teaspoon salt
1 can black beans rinsed and drained
1 medium yellow pepper, seeded and chopped
1 small tomato, seeded and chopped
1 cup frozen corn, thawed
1 medium scallion, chopped, trimmed, white parts only
1 teaspoon dried oregano
1 teaspoon dried basil
juice of 1/2 a lime
salt and pepper to taste
Monterey Jack Cheese for garnish
In a medium saucepan, bring the water to a boil. Add the barley and 1/2 teaspoon of salt, if desired. Reduce the heat, cover and simmer for about 30 minutes, until the barley is tender. Drain Well In a large bowl, combine the barley, beans, bell pepper, tomato, corn, scallion, oregano, basil, and lime juice. Stir the mixture with a fork. Season to taste with salt and pepper, top with the shredded cheese.
Wreanne05 from The New American Plate
1 1/4 cups water
1/3 cup pearl barley, rinsed and drained
1/2 teaspoon salt
1 can black beans rinsed and drained
1 medium yellow pepper, seeded and chopped
1 small tomato, seeded and chopped
1 cup frozen corn, thawed
1 medium scallion, chopped, trimmed, white parts only
1 teaspoon dried oregano
1 teaspoon dried basil
juice of 1/2 a lime
salt and pepper to taste
Monterey Jack Cheese for garnish
In a medium saucepan, bring the water to a boil. Add the barley and 1/2 teaspoon of salt, if desired. Reduce the heat, cover and simmer for about 30 minutes, until the barley is tender. Drain Well In a large bowl, combine the barley, beans, bell pepper, tomato, corn, scallion, oregano, basil, and lime juice. Stir the mixture with a fork. Season to taste with salt and pepper, top with the shredded cheese.
No comments:
Post a Comment