Barley Taco Salad


1 cup barley (optional: soak overnight)

1 cup sliced cherry tomatoes

1 green pepper, chopped

2 ears corn, cooked and kernels removed

1 avocado, cubed (drizzled with lemon juice)

1 can black beans, drained and rinsed

Juice from one lime

1/4 cup cilantro

1/2 cup fresh salsa

Salt and pepper to taste

Optional: red pepper flakes

Romaine Lettuce, chopped


Cook the barley with 2 and 1/2 cups water until all water is absorbed (about 30 minutes). Add all the ingredients to a large bowl. Stir well, add salt and pepper to taste, sprinkle on some red pepper flakes for extra spiciness. Serve over a bed of chopped romaine.