1. Cook barley in 2 cups of water for about 45 minutes or until tender. 2. When barley is finished cooking, drain and return to cooking pot. Mix in frozen corn. The heat from the barley will thaw the corn. 3. Combine, beans, tomatoes, cilantro and green onions in a large bowl. Add barley and corn. 4. Blend the dressing ingredients in a high-powered blender and pour desired amount over salad. 5. Serve at room temperature over a bed of romaine lettuce with lime slices on the side. 6. Note: Hulled and hullless barley are two different varieties of barley and both are considered whole grains. Quicker cooking pearl barley has been refined and is not a whole grain. ---------------------------------------------------------------------------
Nutrition
Ingredients
