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.
Author: Sear Nation
Canned Black Beans
Kosher Dill Pickle Spears
Red Bell Pepper
Extra-Virgin Olive Oil
Pearl Barley (1/2 cup)
per instructions on container. Drain in a strainer completely and place in medium-sized mixing bowl.
Canned Black Beans (2 cans)
in the strainer and rinse these as well to remove the preserving liquid. Let drain completely.
Kosher Dill Pickle Spears (3)
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
Dried Oregano (1/2 tsp)
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
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