Best 2 Barley Black Bean And Avocado Salad Recipes
Welcome to the world of healthy and delicious salads! In this article, we'll take you on a journey to create the perfect barley black bean and avocado salad. This salad is not just a side dish; it's a flavor-packed meal that will tantalize your taste buds. With its combination of chewy barley, hearty black beans, creamy avocado, and a zesty dressing, this salad is a symphony of textures and flavors. Whether you're a seasoned salad enthusiast or new to the world of plant-based dishes, this recipe will guide you through every step, ensuring a delicious and satisfying culinary experience.
Here are our top 2 tried and tested recipes!
BARLEY, BLACK BEAN AND AVOCADO SALAD
Steps:
- Combine the carrot juice, thyme, salt and cayenne in a med sauce pan and bring to a boil over med heat. Add barley and reduce to a simmer. Cover and cook until barley is tender 15-20 min. Meanwhile, whisk together lemon juice and oil in large bowl. Transfer barley and remaining liquid to the bowl with the lemon juice mixture and toss to coat. Add beans, tomatoes and avocado and toss gently to mix.
BARLEY, BLACK BEAN, AND AVOCADO SALAD
Steps:
- 1. Combine carrot juice, thyme, salt, and cayenne in medium saucepan. Bring to a boil over medium heat, add barley, and reduce to a simmer. Cover and cook until barley is tender, about 15 minutes. 2. Meanwhile, whisk together lemon juice and oil in large bowl. Transfer barley and any liquid remaining in pan to bowl with lemon juice mixture; toss to coat. 3. Add beans and tomatoes and toss to combine. Add avocado and gently toss. Serve at room temperature or chilled. For best flavor, remove from the refrigerator 20 minutes before serving. Some More Ideas * Make this salad with brown rice in place of barley. Add 1/2 cup reduced-sodium chicken broth to the carrot juice mixture. Add 1/2 cup rinsed brown rice, cover, and cook until the rice is tender, about 40 - 50 minutes. * Use red kidney or pinto beans instead of black beans.
Tips:
- To save time, cook the barley and black beans in advance and store them in the refrigerator for later use.
- If you don't have any fresh corn, you can use canned or frozen corn instead.
- Feel free to add other vegetables to this salad, such as chopped bell peppers, tomatoes, or cucumbers.
- For a vegan version of this salad, omit the feta cheese.
- Serve this salad immediately or store it in the refrigerator for up to 3 days.
Conclusion:
This barley black bean and avocado salad is a delicious and healthy side dish that is perfect for any occasion. It is packed with protein, fiber, and healthy fats, and it is also a good source of vitamins and minerals. Plus, it is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and satisfying salad, give this one a try!
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