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Black Bean and Barley Salsa Salad
2 c Water
1 c Quick-cooking barley, uncooked
1 c Frozen corn kernels
1/2 c Fresh cilantro, minced
1 Red bell pepper, diced
1/4 c Red onion, finely chopped
1 bn Green onions, minced
30 oz Cooked black beans
1/4 c Fresh lemon juice
1 ts Jalapeno hot sauce
1/4 ts Ground cumin
1/4 ts Black pepper
Bring 2 cups water to a boil in a medium saucepan. Add barley; cover,
reduce heat, and simmer 8 minutes. Add corn (do not stir), and cover.
Cook 6 minutes or until barley is tender. Remove barley mixture from
heat, and let stand for 5 minutes.
Combine barley mixture and next 5 ingredients in a large bowl. Combine
lemon juice and remaining ingredients in a small bowl. Pour lemon
dressing over salad; toss gently to coat.
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