Mexican Barley Salad With Black Beans And Corn

Name: Mexican Barley Salad With Black Beans And Corn
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Mexican
Ingredients: 237 milliliters canned black beans, rinsed and drained; 237 milliliters frozen whole-kernel corn, thawed; 118 milliliters finely chopped fresh cilantro; 0 teaspoons ground cumin; 5 lettuce leaves; 2 Tbsps fresh lime juice; 71 grams 10 tablespoons shredded Monterey Jack cheese with jalapeño peppers; 1 Tbsp extra-virgin olive oil; 1 poblano pepper, roasted, seeded, and chopped; 237 milliliters uncooked quick-cooking barley; 0 teaspoons salt; 1 teaspoons salt; 473 milliliters water

Mexican Barley Salad With Black Beans And Corn might be just the side dish you are searching for. Watching your figure? This vegetarian recipe has 286 calories, 11g of protein, and 8g of fat per serving. This recipe serves 5. This recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up beans, whole-kernel corn, salt, and a few other things to make it today.

Instructions

Bring water and salt to a boil in a medium saucepan.

Ingredients you will need

Water

Salt

Equipment you will use

Sauce Pan

Add barley; cover, reduce heat, and simmer 10 minutes.

Ingredients you will need

Barley

Add corn (do not stir), cover, and cook 5 minutes or until barley is tender.

Ingredients you will need

Barley

Corn

Remove from heat, and let stand, covered, 5 minutes.

Transfer barley mixture to a large bowl.

Ingredients you will need

Barley

Equipment you will use

Bowl

Add beans and next 6 ingredients; stir gently.

Ingredients you will need

Beans

Place lettuce leaves on 5 salad plates; spoon warm mixture onto lettuce leaves.

Ingredients you will need

Lettuce Leaf

Sprinkle each serving with cheese.

Ingredients you will need

Cheese

Equipment

Sauce Pan

Bowl

Ingredients

Servings:

237milliliters

canned black beans, rinsed and drained 237milliliters

frozen whole-kernel corn, thawed 118milliliters

finely chopped fresh cilantro 0teaspoons

ground cumin 5

lettuce leaves 2Tbsps

fresh lime juice 71grams

10 tablespoons shredded Monterey Jack cheese with jalapeño peppers 1Tbsp

extra-virgin olive oil 1

poblano pepper, roasted, seeded, and chopped 237milliliters

uncooked quick-cooking barley 0teaspoons

salt 1teaspoons

salt 473milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.