Chili-Lime Barley & Vegetable Salad

If you’re looking for a refreshing and nutritious salad that can be enjoyed any time of the year, look no further than this chili-lime barley and vegetable salad. This salad is packed with fiber, protein, vitamins and minerals from the barley, beans, corn, tomatoes and avocado. The dressing is a simple but flavorful combination of lime juice, olive oil, chili powder, cumin and salt. You can adjust the spiciness to your liking by adding more or less chili powder. This salad is easy to make and can be stored in the fridge for up to three days. It’s perfect for meal prep, picnics or potlucks. Here’s how to make it:

Ingredients:

• 1 cup of pearl barley
• 3 cups of water
• 1/4 teaspoon of salt
• 1/4 cup of lime juice
• 2 tablespoons of olive oil
• 1 teaspoon of chili powder
• 1/2 teaspoon of cumin
• 1/4 teaspoon of salt
• 1 (15-ounce) can of black beans, drained and rinsed
• 1 (15-ounce) can of corn, drained
• 1 cup of cherry tomatoes, halved
• 1/4 cup of chopped cilantro
• 1 avocado, peeled and diced

Instructions:

• In a medium saucepan, bring the barley, water and salt to a boil. Reduce the heat and simmer, covered, for about 40 minutes or until the barley is tender and most of the water is absorbed. Fluff with a fork and let it cool slightly.
• In a small bowl, whisk together the lime juice, olive oil, chili powder, cumin and salt.
• In a large bowl, toss the barley with the dressing. Add the beans, corn, tomatoes and cilantro and mix well.
• Gently fold in the avocado and serve or refrigerate until ready to eat.
• Enjoy!