About this recipe: We think of barley as a soup ingredient, but it's also a delicious main-dish grain, served hot or cold. When combined with black beans, tomato and avocado, it adds up to a salad that could hardly be more healthy or delicious.
*Use 85g (3oz) long-grain brown rice in place of barley. Add 125ml (4fl oz) low-sodium chicken stock to the carrot juice mixture and cook the rinsed brown rice, covered, for 40–50 minutes or until it is tender.
*Replace the black beans with red kidney or pinto beans.
This salad is a powerful combination of healthy foods. An exceptional amount of fibre comes from the barley and the beans. The avocado supplies vitamins A and E, and the beans and avocado are rich in the B vitamin, folate.
This was so delicious. My partner and I have a list of our top 20 fave meals and this one went straight into mine! My partner said it was really lovely - it only didn't make his top 20 because I served this as a meal on it's own and there was no meat! I added a little more than a pinch of cayenne pepper and juiced my own carrots as the long life stuff that was only available in my supermarket, just doesn't taste the same. I couldn't get black beans and had kidney beans on hand, but I forgot to add them anyway! Definately having this again - and soon! - 17 Jun 2011