Black Bean and Barley Salad

Cold salads are a welcome addition to the summer table. They are made ahead and served cold or at room temperature. I’m always looking for different ways to use fresh corn. The season is so short and canned or frozen corn is no comparison to the freshly picked cob. So, in addition to eating corn off the cob, I put it in lots of salads. It’s great in mashed avocadoes. Creamed corn, gently simmered in shallots and cream with some fresh tarragon is also another great way to use corn. And, of course, don’t forget corn chowder!
Try this quick and easy Black Bean and Barley Salad. Make a double portion - leftovers are great!
DRESSING
¼ cup extra-virgin olive oil
2 tablespoons fresh lime juice
1 clove garlic, minced
1 teaspoon coarse salt
½ teaspoon freshly ground pepper
SALAD
2 ears corn kernels
3 cups cooked barley (1 cup dry barley)
1 can (15 ounces) black beans, rinsed and drained
1 bell pepper, diced (any color you like)
¾ cup minced red onion
1 jalapeno, minced
2 avocadoes, cut into bite-size cubes
½ cup chopped fresh cilantro
METHOD
Combine the oil, lime juice, garlic, salt and pepper in a jar.
Either steam, roast or grill the corn. Let cool a bit and then remove the kernels, scrapping the cob with the knife blade to remove the corn milk, too.
Combine the corn, barley, beans, pepper, onion, jalapeno, avocado and cilantro in a large serving bowl.
Shake the dressing, pour over the salad and toss.
Serve at room temperature.

[@pixelhinatabecca989]

I made this today. The family loved it for lunch.😊

[@schatzhipayoexplorer9362]

I like fresh vegetables salad yummy By the way heres my support new friend here

[@SuperUriel79]

I just made this salad because I'm trying to add more healthy grains into my diet. It's delicious!! Thanks for sharing the recipe. I'll be making this a lot from now on! :)

[@naomihukes8283]

It was really good!!!!!

[@wdaou4214]

Lovely recipe unfortunately most corn is genetically modified. So will skip it