Black Bean and Barley Salad Recipe

4 Servings | Serving size: 1 cup

When preparing this recipe, start with clean countertops and utensils. Wash hands with soap and water. Wash whole, fresh produce by rinsing cilantro and gently rubbing orange, garlic, green onions, bell pepper, avocado, and lime under cold, running water. Prewashed, packaged items do not require further washing.

Ingredients

• ⅓ cup dry pearled barley, rinsed
• 1 cup water
• Juice of 1 orange or ¼ cup orange juice
• 2 Tablespoons white balsamic vinegar
• 2 Tablespoons olive oil
• 1½ teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 garlic clove, peeled and finely chopped
• Ground black pepper, to taste
• 1 (15 ounce) can no-salt-added black beans, drained and rinsed
• 1 cup canned no-salt-added corn kernels, drained and rinsed
• 2 green onions (scallions), white and light-green parts only, finely chopped
• 1 small red bell pepper, seeded and finely chopped
• 1 small avocado, split, pitted, peeled, and diced
• ½ cup chopped fresh cilantro
• 1 small lime, cut into 8 wedges

Directions

1. In a small saucepan, combine the barley and water. Bring to a boil, then reduce heat, cover, and simmer until the barley is just tender, about 40 minutes. Drain off any remaining water.
2. Meanwhile, in a small bowl, make the dressing by whisking together the orange juice, vinegar, olive oil, cumin, oregano, garlic, and pepper.
3. In a medium bowl, gently combine the beans, corn, green onions, red pepper, avocado, cilantro, and cooked barley. Add the dressing and toss to combine. Serve warm or chilled, garnishing each serving with 2 lime wedges.

Calorie Density: 1.1 calorie/gram

Recipe adapted from Rolls B. 2012. The Ultimate Volumetrics Diet. William Morrow, p. 291.