Barley Salad with Black Beans, Avocado, and Corn
This high-fiber barley salad with black beans, avocado, and corn is perfect for meal prep! Store in the refrigerator for a quick, healthy dish any time.
Ingredients
- Juice of 1 orange, (about a ¼ cup)
- 2 tablespoons white wine vinegar or fruit-flavored white balsamic vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic, (finely minced)
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil, (extra virgin — can use citrus-flavored)
- 1 cup cooked barley, (cooled)
- 15 ounces black beans, (rinsed and drained)
- 1 cup frozen corn kernels, (thawed)
- 2 scallions, (thinly sliced)
- 1 small red bell pepper, (seeded and chopped)
- ½ cup fresh cilantro, (chopped)
- 1 medium avocado, (pitted, peeled, and chopped)
- 1 lime, (cut into wedges)
Instructions
- Whisk together the orange juice, vinegar, cumin, oregano, garlic, salt, and pepper until well-combined.Juice of 1 orange, 2 tablespoons white wine vinegar or fruit-flavored white balsamic vinegar, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon garlic, ¼ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
- While continuing to whisk, add the olive oil in a steady stream.2 tablespoons olive oil
- In a large bowl, gently mix together the barley, black beans, corn, scallions, red pepper, and cilantro.1 cup cooked barley, 15 ounces black beans, 1 cup frozen corn kernels, 2 scallions, 1 small red bell pepper, ½ cup fresh cilantro
- Add the dressing and toss to combine.
- Before serving, add the avocado and garnish with lime wedges.1 medium avocado, 1 lime
Notes
This recipe is for 4 servings of barley, black bean, and corn salad.
Gluten-free? Replace the barley with cooked brown rice or another gluten-free grain.
Watching carbs? Reduce the serving size or cut back on the amount of barley, black beans, and/or corn.
To save time, you could use a citrusy store-bought vinaigrette instead of making your own.
This dish can be stored covered in the refrigerator for up to a week. Don't add the avocado and lime wedges until you're ready to serve.
Nutrition Info Per Serving
Nutrition Facts
Barley Salad with Black Beans, Avocado, and Corn
Amount per Serving
Calories
309
% Daily Value*
Fat
13.3
g
20
%
Saturated Fat
1.7
g
9
%
Trans Fat
0
g
Polyunsaturated Fat
4.2
g
Monounsaturated Fat
6.3
g
Cholesterol
0
mg
0
%
Sodium
383.2
mg
16
%
Potassium
334.7
mg
10
%
Carbohydrates
40
g
13
%
Fiber
11.6
g
46
%
Sugar
3.8
g
4
%
Protein
10.5
g
21
%
Net carbs
28.4
g
* Percent Daily Values are based on a 2000 calorie diet.