Southwestern Black Bean Salad Wth Barley Recipes

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SOUTHWESTERN BLACK BEANS AND BARLEY



Southwestern Black Beans and Barley image

Make and share this Southwestern Black Beans and Barley recipe from Food.com.

Provided by cmacooks

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups dried black beans
1 cup barley
1 cup celery, diced
1 cup onion, diced
1 medium leek, washed well, white part only, chopped fine
2 garlic cloves, minced
2 tablespoons cumin
2 teaspoons salt
1/2 teaspoon red pepper flakes
2 teaspoons celery seeds
8 cups vegetable broth
1 (10 ounce) can Rotel Tomatoes
2 cups shredded sharp cheddar cheese (to garnish) (optional)
sour cream, as desired (to garnish) (optional)

Steps:

  • Rinse and sort the beans.
  • Soak them overnight. Drain.
  • Place in 6 quart crock pot, with barley on top.
  • Add celery, onion, garlic and leek to the mixture in the pot, along with tomatoes, seasonings and broth.
  • Set crock pot to cook on low for 8 hours.
  • (Optional: Serve with cheese as a garnish and top each serving with a tablespoon of sour cream).

Nutrition Facts : Calories 370.6, Fat 2.4, SaturatedFat 0.5, Sodium 993.7, Carbohydrate 71.2, Fiber 16.5, Sugar 3.7, Protein 19.3

SOUTHWESTERN BLACK BEAN AND LETTUCE SALAD WITH SALSA VERDE DRESSING



Southwestern Black Bean and Lettuce Salad with Salsa Verde Dressing image

You won't even miss the meat in this satisfying salad chock-full of beans, veggies and mouthwatering Southwest flavor. -Heather Carroll, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 18

1 package (5 ounces) spring mix salad greens
1 large tomato, seeded and chopped
1 large red onion, chopped
1 medium ripe avocado, peeled and chopped
1 cup canned black beans, rinsed and drained
4 green onions, chopped
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup minced fresh cilantro
DRESSING:
1/2 cup salsa verde
1/2 cup fat-free plain Greek yogurt
2 tablespoons minced fresh cilantro
1 tablespoon thinly sliced green onion
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 tablespoon olive oil
1-1/2 teaspoons honey
1/8 teaspoon pepper

Steps:

  • In a large bowl, combine the first eight ingredients. In a small bowl, whisk the remaining ingredients. Pour over salad mixture; toss to coat. Serve immediately.

Nutrition Facts : Calories 277 calories, Fat 14g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 439mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 10g fiber), Protein 14g protein. Diabetic Exchanges

BEAN & BARLEY SALAD



Bean & Barley Salad image

"This hearty salad lasts for days in the fridge - perfect for leftovers. We like to spoon it onto pita chips. It's wonderful!" Janelle Lee, Appleton, WI

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 16

3/4 cup quick-cooking barley
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
1 large sweet red pepper, finely chopped
6 green onions, chopped
1/3 cup minced fresh cilantro
DRESSING:
3/4 cup olive oil
1/3 cup red wine vinegar
2 garlic cloves, minced
1-1/2 teaspoons chili powder
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

Steps:

  • Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. , In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Chill until serving.

Nutrition Facts : Calories 246 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 350mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 6g protein.

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