Serves 4
80 min
Black Bean, Corn & Barley Salad
Recipe GLPReed3a23a1663c5
A vibrant, hearty salad combining tender barley with black beans, sweet corn, and fresh vegetables, finished with a zesty lime-cumin dressing. This refreshing dish works beautifully as a side, starter, or light main and keeps well for meals throughout the week.
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Ingredients
½ cup pearl barley
1½ cups vegetable or chicken stock
2 tablespoons oil, divided
1 Vidalia onion, minced
1 jalapeño pepper, minced
1 cup fresh or thawed frozen corn
1 cup cooked black beans
1 cup diced tomatoes
½ cup fresh cilantro, chopped
¼ cup fresh lime juice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 clove garlic, crushed
1 teaspoon honey
¼ teaspoon fine sea salt
Freshly ground black pepper to taste
Directions
Heat 1 tablespoon of oil in a medium saucepan over medium-high heat. Add the barley and toast it for 2 to 3 minutes, stirring occasionally, until it becomes fragrant.
Pour in the stock and bring to a boil. Reduce heat to low, cover, and simmer for 30 to 40 minutes until the barley is tender and most of the liquid is absorbed. Transfer to a large bowl and allow to cool to room temperature.
While the barley cooks, heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the minced onion and cook for about 5 minutes, stirring occasionally, until softened.
Stir in the minced jalapeño and cook for 1 minute until fragrant.
Add the corn and black beans to the skillet and cook for about 5 minutes, stirring occasionally, until the corn is lightly golden and heated through.
Transfer the corn and bean mixture to the bowl with the cooled barley and toss gently to combine. Let cool to room temperature.
In a small jar with a lid or a bowl, combine the lime juice, cumin, coriander, honey, crushed garlic, salt, and black pepper. Seal the jar and shake vigorously until well combined, or whisk briskly in the bowl until the honey dissolves and ingredients are emulsified.
Add the diced tomatoes and fresh cilantro to the barley mixture and toss gently.
Drizzle the lime dressing over the salad and toss well to coat all ingredients evenly.
Serve immediately, or refrigerate until ready to serve. The salad keeps well for up to 3 days in an airtight container.
