Ingredients:​

• 1/2 cup pearled barley

• 1 12oz can of corn, drained and rinsed

• 1 19oz can black beans, drained and rinsed

• 1/2 yellow onion, diced

• 2 Roma tomatoes, diced

• 1/2 jalapeno, diced (remove the seeds and ribs) Optional

• 1 teaspoon cumin

• 1 teaspoon chili powder 

• 1 tablespoon lime juice (or lemon)

• ¼ cup olive oil

• 1/2 cup fresh cilantro, finely chopped

• Salt and pepper, to taste

 

Preparation:

• Bring 1 ½ cups of water or stock to a boil. Add barley and cook covered, until the liquid has been absorbed and barley is tender (about 30 minutes).

• Mix cooked barley, diced tomatoes, corn, black beans and onions in large bowl. 

• In a small bowl, whisk together the cumin, chili powder, lime juice and olive oil. Add to the salad and toss to combine well.

• Garnish with the jalapeno and cilantro before serving.

• Serve warm or chilled.