Ingredients
SERVES 4
– 200 g barley
–
200 g black beans
– ½ green bell pepper chopped
– ½ red bell pepper chopped
– 200 g canned sweet corn drained
– 1 stalk celery chopped
– 1 small red onion chopped
– 1 large carrot chopped
– ¾ chipotle pepper finely chopped
– 2 tbsps. EVO
– ½ tsp. salt
– ½ tsp. ground black pepper
– ½ tsp. ground cumin
– 1 tbsp. lime juice
– 1 tbsp. lemon juice
– ¼ cup chopped fresh coriander
– 1 tsp. distilled white vinegar
– onion powder to taste
– adobo sauce (optional)
Directions
Soak the black beans overnight in cold water: then rinse, drain and cook the black beans for ab. 50-60 minutes in abundant salted water. Meanwhile fill another pot with abundant salted water and cook the barley for ab. 45 – 60 minutes. Once both are cooked, drain and let them cool. Then, in a large salad bowl, combine the barley and black beans with green and red bell pepper, corn, celery, red onion, carrot, chipotle pepper, 1 tablespoon of EVO, salt, black pepper, and cumin until thoroughly mixed. In a separate bowl, whisk together ¼ cup of water, 1 tablespoon of EVO, lime juice, lemon juice, coriander, white vinegar and onion powder. Pour the dressing over the barley mixture and toss to combine. Refrigerate the salad until cold and serve.
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