Barley Lime Salad

This salad is a refreshing, filling addition to any meal, or as a meal itself! If you prepare this salad and you don't eat it until the next day, just add a bit of more of lime juice before eating to liven it back up. The barley tends to soak up and mask the flavor of the lime over time.

Total Time

1hr

5.0

2 Ratings

Author: Sear Nation

Servings:

Ingredients

•

1/2 cup

Pearl Barley

•

2 cans
(8 oz)

GOYA® Black Beans

•

Kosher Dill Pickle Spears

•

Red Bell Pepper

•

1 Tbsp

Extra-Virgin Olive Oil

•

Lime , juiced

•

1/2 tsp

Dried Oregano

•

1/4 tsp

Simply Organic Onion Powder

Cooking Instructions

Cook Pearl Barley (1/2 cup) per instructions on container. Drain in a strainer completely and place in medium-sized mixing bowl.

Put the GOYA® Black Beans (2 cans) in the strainer and rinse these as well to remove the preserving liquid. Let drain completely.

Meanwhile, chop Kosher Dill Pickle Spears (3) and Red Bell Pepper (1) into small pieces.

Mix together all the ingredients in your mixing bowl along with the Extra-Virgin Olive Oil (1 Tbsp) , juice from the Lime (1) , Dried Oregano (1/2 tsp) , and Simply Organic Onion Powder (1/4 tsp) . Portion out to serve or refrigerate in an-air tight container if not eating it right away. Enjoy!

Nutrition Per Serving

CALORIES

482

FAT

8.4 g

PROTEIN

19.4 g

CARBS

85.8 g