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Southwestern Barley Salad

Cilantro comes through in this colorful side that's zesty but not too spicy. It also makes a great luncheon dish when served with sesame breadsticks, sherbet and sugar cookies. It's sure to satisfy! —Tommi Roylance of Charlo, Montana
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 servings


  • 3 cups cooked medium pearl barley
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1-1/2 cups frozen corn, thawed
  • 1-1/2 cups chopped seeded tomatoes
  • 1 cup frozen peas, thawed
  • 1/4 cup minced fresh cilantro
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup water
  • 3 tablespoons lemon juice
  • 1 tablespoon finely chopped onion
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 8 lettuce leaves
  • 1 ripe avocado, peeled and sliced
  • 2 medium tomatoes, cut into wedges


  • In a bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the water, lemon juice, onion, oil and garlic; shake well. Pour over barley mixture and toss to coat. Serve on lettuce-lined plates. Garnish with avocado and tomatoes.
Nutrition Facts
1 cup: 233 calories, 7g fat (1g saturated fat), 0 cholesterol, 490mg sodium, 38g carbohydrate (0 sugars, 9g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.

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  • CGingrich
    May 6, 2011

    This was such a GREAT salad!! So easy to make. This one is a keeper. I used grape tomatoes, not the chopped seeded tomatoes, also used light olive oil instead of the Canola oil. I put the corn & peas in when they were frozen. Next time I think I will try Lime juice, just to see how it may taste. I saved some of the dressing to dip the avocado in, so that they wouldn't brown, then poured what was left over all. I think this could almost be a meal in itself.

  • melissahsmith
    Sep 13, 2010

    No comment left