Looking for something quick and easy and that will last in the fridge for a few days? Check out this recipe for Tex-Mex Pearled Barley Salad with Corn.
I whipped this dish up ahead of time so I wouldn’t have to worry about dinner tonight {or lunch tomorrow} . I love that this recipe doesn’t require much prep work and hey, it’s good for you too!
~Mavis
Tex-Mex Pearled Barley Salad with Corn
Ingredients
1 1/2 cups cooked, drained pearled barley
2 cups corn {I used frozen}
1 15oz can black beans, drained and rinsed
1/2 yellow onion, diced
2 Roma tomatoes, diced
1/2 jalapeno, diced {remove the seeds and ribs}
1 teaspoon garlic salt
1 teaspoon chili powder
1 tablespoon lime juice
1/2 cup fresh cilantro, finely chopped
Instructions
Cook your barley. I like to cook it in either a rice cooker or a slow cooker. It cooks just like white rice, so the most important thing to remember is to use the ratio of 1 part quinoa to 2 parts liquid {I use vegetable stock most of the time}. For example, 2 cups of liquid to 1 cup of uncooked barley. Let the barley rest for a good 15 minutes after cooking.
If you do not have a rice cooker simply add the barley and broth in a saucepan, bring it to a boil and then reduce the heat to a simmer. Cook covered, until the liquid has been absorbed and barley is tender {about 20 minutes}.
Mix cooked barley, diced tomatoes, corn, black beans and onions in large bowl. Toss with garlic salt and chili powder. Add jalapeno, cilantro and lime juice and toss thoroughly. Chill before serving.
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