Recipe - Black Bean And Barley Salad

1 One half cup Water
One half cup Pearled barley
1 cup Canned black beans; drained
Three fourths cup Canned corn; drained
Three fourths cup Canned peeled tomatoes;
drained and chopped
One half cup Canned peas; drained
One half Avocado; chopped
2 tablespoon Fresh cilantro; chopped
One fourth cup Water
1 tablespoon Lemon juice
1 Scallion; white part only,
finely chopped
1 One half teaspoon Olive oil
1 Clove garlic; minced
One fourth pound Packaged salad

Bring water to a boil in a heavy pot. Add barley and reduce heat to low.
Cover and simmer 3540 minutes until water has evaporated and barley is
tender. Remove from heat. Transfer barley to a cookie sheet. Spread barley
out to cool briefly. While barley is cooking, combine next 7 ingredients in
a salad bowl. Cover and refrigerate until barley is cooled. Combine
remaining ingredients, except lettuce, in a jar with a tight fitting lid.
Shake vigorously until emulsified. Set aside. Transfer cooled barley to
bean and vegetable mixture. Toss. Add dressing and season with salt and
pepper to taste. Toss again. Serve on a bed of lettuce.

Posted to EATLF Digest by Abtaxel Abtaxel@aol.com on May 25, 1998