Wednesday, June 2, 2010

Salad for Abigail

Abigail is graduating from high school this week and it is getting crazy around here. Her dad came late Sunday night and Mike's mom and sister came late Monday night and my parents came Tuesday night. Monday night for dinner was just Mike, Abigail, her dad & I so I made a recipe Abigail had found online at Here's the link:

I served it with crusty whole grain bread with olive oil to dip the bread in and strawberries-at their peak right now. None of us missed the meat and Abigail and her dad ate the leftovers the next day.

Barley and black bean salad my way

1 cup uncooked pearl barley
8 ounces dried black beans
chicken or vegetable broth or stock
3 ripe tomatoes, chopped
1 red bell pepper, finely chopped
1 jalapeno, seeds and ribs removed, finely chopped
2 green onions, finely chopped
1 avocado, cut into bite size pieces
2 ounces feta cheese
1/3 cup lemon juice
2 tablespoons olive oil
kosher salt and freshly ground pepper
3/4 cup fresh cilantro leaves, chopped

Begin 1 day ahead. Soak beans in water overnight. Drain. Cook beans in chicken broth or water until tender, approximately 50 minutes. Drain.

Cook barley according to package directions, omitting salt. Let cool.

Combine black beans and remaining ingredients except avocado, toss gently. Season to taste. This can be made a day ahead of serving. Add the avocado right before serving.

You can serve this as a side dish with grilled chicken or sausages or as a main course like I did for a healthy and yummy dinner. Enjoy!

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