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LOCATION: Recipes >> Salad Recipes >> Barley 02

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BARLEY AND BLACK BEAN SALAD

3 cups cooked pearl barley (cook without salt or fat)
2 cups canned black beans, drained and rinsed
1 1/2 cups frozen corn, thawed
1 1/2 cups diced tomato
1 cup frozen sweet peas, thawed
1 cup peeled, chopped firm, ripe avocado
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
18 wedges unpeeled tomato, 1/4-inch thick
1/2 cup water
2 tablespoons fresh lemon juice
1 tablespoon grated onion
1 tablespoon vegetable oil
2 cloves agrlic, minced
romain lettuce leaves
18 slices firm, ripe avocado, 1/4-inch thick

Combine first 9 ingredients in a large bowl; toss gently. Combine
water and next 4 ingredients in a jar. Cover tightly and shake
vigorously. Pour over barley mixture and toss gently. Serve with
a slotted spoon on lettuce-line plates. Garnish with avocado and
tomato. Serve warm or at room temperature.

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