Sunday, May 30, 2010


thanks to my sister in law Sarah, we have this incredibly yummy summer dish that is to die for!! ENJOY!

1 and 1/4 cups reduced sodium chicken broth
3/4 cup quick cooking barley
1/4 cup apple cider vinegar
1/4 cup orange juice
1/4 cup extra virgin olive oil
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon salt
freshly ground pepper to taste
1 can black beans, drained and rinsed
1 large yellow or red bell pepper
2/3 cup chopped scallions, trimmed
1/2 cup coarsely chopped cilantro
lime wedges

1. Combine the broth and barley in a medium saucepan and bring to s simmer. Cover and reduce heat to low. Simmer until the barley is tender and most of the liquid has been absorbed., about 10 minutes. Transfer the barley to a large bowl. FLuff with fork and let cool.

2. Meanwhile, combine the vinegar, orange juice, oil, cumin, oregano, garlic, salt and pepper in a jar with tight fitting lid or small bowl. SHake or whisk to blend.

3. Add the beans, bell peppers, scallions and cilantro to the barley. Drizzle with the dressing and toss to coat well. Garnish with lime wedges. The salad will keep, covered, in the fridge for up to one day.