Del.icio.us
Digg
Reddit
Facebook
StumbleUpon
TwitThis
Preparation time 10 minutes
Cooking time 20 minutes
You Will Need
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
What to Do
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 flavor, remove from the refrigerator 20 minutes before serving.
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.
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.
Serves 4
Nutritional Information
250 Calories, 60 Calories from Fat, 7g Fat, 1g Saturated Fat, 0g Trans Fat, 10g Protein, 46g Carb, 13g Fiber, 320mg Sodium
Blood Pressure Nutrients
19mg Vitamin C, 47mg Magnesium, 784mg Potassium, 80mg Calcium
8 Warming Soup Recipes
Video: Expired Foods in Your Supermarket
4 Ways to Strengthen Your Immune System
Joke: The burial service for the elderly woman climaxed with…
Advertisement 
