I only make this salad in the summertime when I can pick my tomatoes right off the vine. Fresh tomatoes add so much to the flavor; it’s really worth the trip to a farmers’ market or local stand to find them. Even though this salad’s supposed to be served chilled, once I pour on the dressing, game’s on.

Black Bean and Barley Salad

Salad Ingredients: 

• 1 ½ cups chicken broth
• 1/3 cup pearl barley
• 1 (15 ounce) can black beans, drained and rinsed
• 1 medium-sized tomato, chopped
• ½ cup chopped celery

Directions:

Rinse the barley. Cook the barley in the chicken broth until tender, about 35 minutes. Drain any remaining broth from barley and measure out 1 cup for the salad.  

Combine the cooked barley, black beans, tomatoes and celery in a bowl. Pour dressing over salad and mix well. Chill.

Spicy Citrus Dressing

Ingredients:

• 3 tablespoons olive oil
• 2 tablespoons orange juice
• 2 tablespoons cider vinegar
• ½ teaspoon kosher salt
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper

 Whisk all ingredients together in a bowl.

• Tags
• Black bean and barley salad
• black beans
• barley
• salad
• summer
• citrus dressing
• recipe