Southwestern Barley Salad

Southwestern Barley Salad is a vibrant and flavorful side dish that elevates the taste of pearl barley with a zesty touch of cilantro. Created by Tommi Roylance in Charlo, Montana, this salad strikes a perfect balance between zest and mildness, making it an ideal accompaniment to a variety of meals. With its colorful and refreshing combination of ingredients, this salad can be served at luncheons alongside sesame breadsticks, sherbet, and sugar cookies, providing a satisfying and delightful dining experience.

INGREDIENTS:

• 3 cups cooked medium pearl barley
• 1 can (15 ounces) black beans, rinsed and drained
• 1½ cups frozen corn, thawed
• 1½ cups chopped seeded tomatoes
• 1 cup frozen peas, thawed
• ¼ cup minced fresh cilantro
• 1 teaspoon salt
• ¼ teaspoon pepper
• ½ 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

PREPARATIONS:

1. In a large mixing bowl, combine the cooked medium pearl barley, rinsed black beans, thawed frozen corn, chopped seeded tomatoes, thawed frozen peas, minced fresh cilantro, salt, and pepper, creating a colorful and textured base for the salad.
2. In a jar with a tight-fitting lid, prepare the dressing by combining water, lemon juice, finely chopped onion, canola oil, and minced garlic. Shake the jar vigorously to mix the dressing thoroughly.
3. Pour the prepared dressing over the barley mixture and toss gently to ensure that all the ingredients are coated evenly.
4. To serve, line plates with lettuce leaves and place the dressed barley salad on top.
5. Garnish the salad with sliced ripe avocado and tomato wedges to add a visually appealing and luscious touch.

YIELD: 8 servings

PREPARATION TIME: 20 minutes

SPECIAL INSTRUCTIONS:

• Cook medium pearl barley according to package instructions before combining it with other salad ingredients.

TIPS:

• To enhance the taste and presentation, consider adding a splash of lime juice to the dressing for an additional citrusy zing.
• For a heartier version, consider adding grilled chicken or shrimp to the salad, making it a satisfying main course.

In conclusion, Southwestern Barley Salad is a delightful and flavorful side dish that effortlessly brings a zesty and refreshing twist to medium pearl barley. Developed by Tommi Roylance in Charlo, Montana, this salad beautifully balances the boldness of cilantro with the mildness of other ingredients, making it a versatile and enjoyable addition to any meal.

The salad boasts a medley of enticing flavors and textures, with cooked medium pearl barley, rinsed black beans, thawed frozen corn, chopped seeded tomatoes, and thawed frozen peas forming a colorful and nutritious base. The addition of minced fresh cilantro, salt, and pepper further enhances the taste profile, offering a delightful Southwestern flair.

The dressing, prepared with water, lemon juice, finely chopped onion, canola oil, and minced garlic, elevates the salad with its zesty and tangy notes, bringing all the ingredients together harmoniously.

Served on a bed of lettuce leaves, the salad is adorned with slices of ripe avocado and tomato wedges, providing a visually appealing and luscious garnish.

For a truly refreshing and citrusy twist, consider adding a splash of lime juice to the dressing.

To create a heartier version, add grilled chicken or shrimp to the salad, transforming it into a satisfying and nourishing main course.

So, prepare this delightful Southwestern Barley Salad, and allow its vibrant flavors and colorful presentation to elevate your dining experience, leaving you and your guests fully satisfied.