Ingredients
Scale
- 1 C quick cooking barley
- 15 oz can black beans, drained and rinsed
- 15 oz can pinto beans, drained and rinsed
- 15 oz can corn, drained
- 8 green onions, chopped
- 1 bell pepper, chopped
- 1/2 C chopped cilantro
- 3 roma tomatoes, seeded and diced
- 1/2 large jicama, peeled and diced
- Fresh lime, cut into wedges
Dressing
- 1 large clove garlic, minced
- 1 Tb chili powder
- 1 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
- 1/3 C red wine vinegar
- 1/2 C extra virgin olive oil
Instructions
- Cook barley according to package directions. Once it is cooked, quickly rinse in cool water to reduce the temperature of the barley.
- Combine all your salad ingredients in a large bowl. In a smaller bowl, whisk together all your dressing ingredients and pour over the salad. Toss to combine.
- Serve at room temperature and squeeze a generous amount of fresh lime juice on each serving.
Notes
*If you like a bit of heat, add a minced jalapeno or two to the salad
- Prep Time: 15 minutes
- Category: Salads
- Method: Fresh
- Cuisine: Mexican
Nutrition
- Serving Size: 1/7th
- Calories: 384
- Sugar: 6g
- Sodium: 758mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 0mg