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carrot juice thyme salt cayenne quick-cooking barley lemon juice olive oil black beans tomato avocado
Viewed: 71 - Published at: 8 years agoIngredients
- 1 cup carrot juice
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
- 1/2 cup quick-cooking barley
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 (19 ounce) can black beans, rinsed and drained
- 1 cup diced tomato
- 1/2 cup diced avocado
Method
- 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, 15 minutes.
- 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. Toss.
