My name is Carole and I'm a slob. Except for my family, I don't think most people would believe this confession because I hide it well. I have been a slob ever since I was a teenager with a bedroom that was completely out of control. Once I got married, I thought it would get better until I realized something....I married a slob. I can remember my parents coming for a visit when we were still in undergraduate school at BYU and we wouldn't let them come see our apartment because it was such a mess.
If I let the cleanliness of the house start to slip, I'll let it completely explode into a disaster before taking it on again. I invite friends over for dinner and play groups solely so I'll have the motivation to clean the house from top to bottom, corner to corner. I just wish I could stay on top of it once it is clean. I try really, really hard to do so but with so many kids in such a small space, I feel like I am constantly cleaning my days away.
This salad is great for those who hate washing dishes as much as I do because there are very few. (Have I mentioned I don't have a dishwasher?!) It's only downfall is that I can't stop eating it when I do whip it up for dinner. The recipe has evolved over a few years with many additions and improvements and I love where it is right now. The jicama puts it over the top for me with the sweet crunchiness it provides. Don't forget the lime slices to squeeze over the top and tortilla chips to scoop it up with.
Southwest Bean and Barley Salad
1 C pearl barley, not quick
1/2 jicama, peeled and diced
8 green onions, chopped
1 bell pepper, diced
1 bunch cilantro, chopped
3 roma tomatoes, diced
1 can black beans, drained and rinsed
1 can pinto beans, drained
1 can corn, drained
fresh lime slices
1 large clove garlic, minced
1 Tb chili powder
1 1/2 tsp salt
1/8 - 1/2 tsp cayenne pepper
1/2 tsp ground pepper
1/3 C red wine vinegar
1/2 C extra virgin olive oil
1. Cook barley according to package directions and allow to come to room temperature.
2. Mix all salad ingredients together in a large bowl. Whisk together dressing ingredients in a small bowl and pour over the salad. Mix well to combine. Taste and add any additional salt or pepper as needed.
3. Serve salad room temperature with fresh lime slices to squeeze over the top. It is also a great salad to serve with some tortilla chips to scoop it up with!