Barley, Black Bean, and Avocado Salad

Number of servings : 4 Prep time: Cooking time: Type of meal : | Salads | Salads Special diet :

Number of servings : 4

Prep time:

Cooking time:

Type of meal : | Salads | Salads

Special diet :

Ingredients

1 cup (250 mL) carrot juice
1/2 tsp (2 mL) thyme
1/2 tsp (2 mL) salt
1/8 tsp (0.5 mL) cayenne
1/2 cup (125 mL) quick-cooking barley
3 tbsp (45 mL) fresh lemon juice
1 tbsp (15 mL) olive oil
1 can (19 oz / 540 g) black beans, rinsed and drained
1 cup (250 mL) diced tomatoes
1/2 cup (125 mL) diced avocado

Directions

  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 flavour, remove from the refrigerator 20 minutes before serving.

Nutritional information:

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.

 

Barley, Black Bean, and Avocado Salad
Barley, Black Bean, and Avocado Salad