Appetizers / Soups / Salads

Barley, Black Bean and Avocado Salad takes 15 minutes to prepare.

Barley, Black Bean and Avocado Salad takes 15 minutes to cook.

Barley, Black Bean and Avocado Salad makes 4 servings.

The ingredients for Barley, Black Bean and Avocado Salad are:

1 cup carrot juice
1/2 tsp. dried thyme
1/8 tsp. cayenne pepper
Salt
1/2 cup quick-cooking barley
3 Tbls. fresh lemon juice
1 Tbls. olive oil
1 can (19 ounces) black beans, rinsed and drained
1 cup fresh diced tomatoes
1/2 cup peeled pitted, and diced avocado

Here is how you make Barley, Black Bean and Avocado Salad:

Serves 4Combine the carrot juice, thyme, cayenne pepper and salt, to taste, in a medium saucepan. Bring to a boil over medium heat, add barley, then reduce to a simmer. Cover and cook until barley is tender and the liquid is absorbed, about 15 minutes.Meanwhile, whisk together the lemon juice and oil in a large bowl. Transfer the barley and any remaining liquid to the bowl with the lemon juice mixture. Toss to coat.Add the beans and tomatoes and toss gently to combine. Add the avocado and gently toss. Serve at room temperature or refrigerate for up to 2 days. For best flavor, remove from the refrigerator 20 minutes before serving.Number of Servings: 4Recipe submitted by SparkPeople user MVC722.

The nutritional information for Barley, Black Bean and Avocado Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 287.3

• Total Fat: 8.7 g
• Cholesterol: 0.0 mg
• Sodium: 608.0 mg
• Total Carbs: 45.7 g
• Dietary Fiber: 12.6 g
• Protein: 9.8 g