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Black Bean & Barley Salad
From Cooking Smart for a Healthy Heart
Appeared in “The Reader's Digest”
1 cup carrot juice
1/2 tsp. thyme
1/2 tsp. salt
1/8 tsp. cayenne
1/2 cup quick-cooking barley
3 tbs. fresh lemon (or lime) juice
1 tbs. olive oil
1 can (19 oz. about 2 cups) black beans rinsed and drained
1 cup (or more) diced tomatoes
1/2 cup (or more) diced avocado
1. Combine carrot juice, thyme, salt and cayenne in saucepan. Bring to a boil over medium heat; add barley; reduce to a simmer. Cover. Cook until barley is tender (about 15 minutes).
2. Meanwhile, whisk lemon juice and oil in a large bowl. Add barley and any liquid remaining in pan; toss to coat. Add beans, tomatoes and avocado.
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