Texas Style Barley Salad POINTS® Value | 5 Servings | 4 Preparation Time | 20 min Cooking Time | 35 min Level of Difficulty | Easy side dishes | This colorful salad is also excellent made with brown rice instead of barley. We spooned it into a hollowed-out pepper for a special presentation but tomato halves are just as attractive. Ingredients: 3 cup water 3/4 tsp table salt 1/2 cup uncooked barley 2 Tbsp fresh lime juice 2 Tbsp water 1 Tbsp olive oil 1/4 tsp ground cumin 1/8 tsp black pepper 1 cup canned black beans, drained and rinsed 1/2 cup grape tomatoes, halved, or cherry tomatoes, quartered 1/2 medium avocado, Haas, diced 1/4 cup frozen corn kernels, thawed, or drained, canned corn 1/4 cup cilantro, fresh, chopped 1/4 cup scallion(s), sliced

Directions: Bring 3 cups of water and 1/2 teaspoon of salt to a boil in a medium saucepan. Add barley; cover and simmer until tender, about 30 to 35 minutes. Drain and cool. Meanwhile, whisk together lime juice, 2 tablespoons of water, oil, cumin, pepper and remaining 1/4 teaspoon of salt in a medium bowl. Add barley, beans, tomatoes, avocado, corn, cilantro and scallions; toss to mix and coat. Serve immediately or cover and refrigerate up to 1 day. Yields about 1 1/4 cups per serving.