A delicious, oil free cold taco flavoured barley salad.
Website: WhatTheHeckDoIEatNow.com
Ingredients
1 cup barley
¾ cup frozen corn, rinsed under cold water to thaw
½ cup cooked black beans
⅛ cup red onion, diced
⅓ cup red pepper, diced
2 garlic cloves pressed
¼ cup cilantro, chopped
⅓ cup salsa
1½ tsp freshly squeezed lime juice
1½ tsp chili powder
¾ tsp ground cumin
½ tsp salt (optional)
⅓ tsp black pepper
¼ tsp paprika
⅛ tsp onion powder
⅛ tsp dried oregano
thinly sliced lime to garnish
Instructions
Add your one cup barley to 3 cups of water and bring it to a boil.
Reduce the heat to a gentle simmer, cover and cook for about 40-50 minutes until the barley is tender.
Meanwhile while the barley is cooking prepare the rest of your ingredients.
When the barley is tender, drain and rinse well under cold water. Set aside.
To prepare your dressing:
In a small bowl combine your salsa, lime, pressed garlic, chili powder, cumin, salt, black pepper, paprika, onion powder and oregano. Stir well to combine.
In a large bowl combine your cooked barley, thawed corn, black beans, chopped red onion, red pepper and cilantro. Gently stir to combine and then add your dressing.
Toss to combine.
Garnish with additional cilantro and slices of lime (optional).
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2016/09/11/taco-fiesta-barley-salad/