A
ayesha90
Guest
Ingredients:
1 cup carrot juice
½ tsp thyme
½ tsp salt
1/8 tsp cayenne
½ cup barley
3 tbsp fresh lemon juice
1 tbsp olive oil
1 can black beans, rinsed and drained
1 cup diced tomato
½ cup diced avocado
Directions:
Combine the carrot juice, thyme, salt and cayenne in a saucepan. Bring to a boil over medium heat. Add the barley and reduce the heat to a simmer. Cover and cook until the barley is tender, about 40 minutes.
Meanwhile, whisk the lemon juice and oil in a large bowl. Add the barley and remaining cooking liquid and toss to coat. Toss through the beans, tomato and avocado. Serves four.
1 cup carrot juice
½ tsp thyme
½ tsp salt
1/8 tsp cayenne
½ cup barley
3 tbsp fresh lemon juice
1 tbsp olive oil
1 can black beans, rinsed and drained
1 cup diced tomato
½ cup diced avocado
Directions:
Combine the carrot juice, thyme, salt and cayenne in a saucepan. Bring to a boil over medium heat. Add the barley and reduce the heat to a simmer. Cover and cook until the barley is tender, about 40 minutes.
Meanwhile, whisk the lemon juice and oil in a large bowl. Add the barley and remaining cooking liquid and toss to coat. Toss through the beans, tomato and avocado. Serves four.
