Kidney Bean and Barley Salad

Ingredients:

• 1 c. pearled barley
• 2 1/2 c. veg. broth
• 1 large can (25 oz.) kidney beans
• 1/2 c. frozen corn
• 1 roasted red pepper, diced
• 1 large avocado, diced
• 1 large carrot, shredded
• 2 Tbs. chopped fresh chives
• 1/2 c. chopped fresh cilantro
• Dressing:
• 3 Tbs. lime juice
• 1 tsp. Dijon mustard
• 2 tsp. agave
• 1/2 tsp. cumin
• 1/2 tsp. salt
• 1 Tbs. finely minced fresh oregano
• 1/4 c. olive oil

Directions:

Bring broth to a boil in a saucepan. Add barley then cover, reduce heat to low and simmer for around 30 minutes until all the liquid is absorbed. While the barley is cooking make the dressing by mixing all the ingredients but the olive oil in a small bowl. Slowly whisk in the olive oil until it thickens a little, then set aside. Put all the remaining ingredients in a large bowl then mix in the barley once it's done and cooled a little. Add the dressing and serve as is or chill for a while first. A dollop of salsa on top is a good addition too.

http://eatair.blogspot.com/2008/05/kidney-bean-and-barley-salad.html

Added By: http://eatair.blogspot.com/2008/05/kidney-bean-and