- prep 10 min cook 20 min
- serves 4
We think of barley as a soup ingredient, but it’s also a delicious “dinner grain,” served hot or cold. When combined with black beans, tomato, and avocado, it adds up to a salad that could hardly be more healthful or delicious.
- 1 cup carrot juice
- 1/2 teaspoon thyme
- Salt to taste
- 1/8 teaspoon cayenne
- 1/2 cup quick-cooking barley
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 can (19 ounces) black beans, rinsed and drained
- 1 cup fresh diced tomatoes
- 1/2 cup diced avocado
How to make it 30 minutes
Some More Ideas
*Make this salad with brown rice in place of barley. Add 1/2 cup reduced-sodium chicken broth to the carrot juice mixture. Add 1/2 cup rinsed brown rice, cover, and cook until the rice is tender, about 40 – 50 minutes.
* Use red kidney or pinto beans instead of black beans.
FACTOID:This salad is a powerful combination of healthy foods. An exceptional amount of fiber comes from the barley and the beans. The avocado supplies vitamins A and E, and the beans and avocado are rich in the B vitamin folate.
Nutritional Information(per serving)
- Calories: 250
- Calories from Fat: 60
- Fat: 7g
- Saturated Fat: 1g
- Sodium: 320mg
- Carbs: 46g
- Protein: 10g
- Fiber: 13g
Blood Pressure Nutrients : 19mg Vitamin C, 47mg Magnesium, 784mg Potassium, 80mg Calcium
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