- 3 cups cooked medium pearl barley
- 1 (15 ounce) can black beans, rinsed and drained
- 1 1/2 cups frozen corn, thawed
- 1 1/2 cups diced, seeded tomato
- 1 cup frozen peas, thawed
- 1/4 cup minced fresh cilantro or parsley
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup water
- 3 tablespoons lemon juice
- 1 tablespoon finely chopped onion
- 1 tablespoon canola oil
- 2 garlic cloves, minced
- 8 lettuce leaves
- 1 ripe avocado, peeled and sliced
- 2 medium tomatoes, cut into wedges
- In a bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the water, lemon juice, onion, oil and garlic; shake well. Pour over barley mixture and toss to coat. Serve on lettuce-lined plates. Garnish with avocado and tomatoes.