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Black Bean & Barley Salad
From Cooking Smart for a Healthy Heart
Appeared in “The Reader's Digest”

· 1 cup carrot juice
· 1/2 tsp. thyme
· 1/2 tsp. salt
· 1/8 tsp. cayenne
· 1/2 cup quick-cooking barley
· 3 tbs. fresh lemon (or lime) juice
· 1 tbs. olive oil
· 1 can (19 oz. about 2 cups) black beans rinsed and drained
· 1 cup (or more) diced tomatoes
· 1/2 cup (or more) diced avocado


1. Combine carrot juice, thyme, salt and cayenne in saucepan.  Bring to a boil over medium heat; add barley; reduce to a simmer.  Cover. Cook until barley is tender (about 15 minutes).

2. Meanwhile, whisk lemon juice and oil in a large bowl.  Add barley and any liquid remaining in pan; toss to coat.  Add beans, tomatoes and avocado.

Serves four.

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