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“Chicken, Black Bean and Barley Salad with Cumin Lime Dressing”

I’m a college student, and when you’re studying in the library it gets really tempting to just go to Starbucks or buy something at a vending machine. But that gets expensive pretty fast, same for buying lunch at an office every day. To stop the urges, just plan your meals a little smarter. I pack my lunch everyday and it saves me money and time. If you’re planning lunches, go ahead and make a big portion so you can eat it throughout the week and pack meals that are filling, travel well, and taste good at room temperature (in case you don’t have access to a microwave).

This grain salad is perfect for lunches. It takes that same time to make this big portion as a small portion. It’s packed with protein (from the chicken and black beans) and fiber (from the veggies and barley) to keep you full, and it keeps very well. It tastes even better the day after you make it.

Chicken, Black Bean and Barley Salad with Cumin Lime Dressing

Ingredients

1 can of black beans, rinsed well and drained
1/2 cup corn
1/2 large bell pepper, chopped
1 cup pearled barley
1/2 bunch of cilantro
1 cup chopped cooked chicken
1/2 medium onion, chopped finely

For the dressing:
1 Tbs. cumin
Juice from 1 lime
2 garlic cloves, smashed and diced
2 Tbs. olive oil
Pinch of sugar

Directions

1. Bring 2 1/2 cups of water and a pinch of salt to a boil. Add in 1 cup of pearled barley. Cook for 45 minutes or until the water is absorbed and the barley is tender. Fluff and let cool.
2. To the cooked barley, add in chopped bell pepper, corn, cilantro, onion, and cooked chicken.
3. Make the dressing. Juice  the lime in a bowl and whisk in the olive oil and the seasonings.
4. To serve, combine dressing with salad.

A well-stocked Cantry helps you save time and get a healthy, flavorful and home-cooked meal on the table, more often. It’s homemade made easy. Get cooking with cans!

Compensation provided for this article.

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