Colorful & Go Green Salad
Barley, Black Bean and Avocado Salad
Garlic: Garlic dilates the muscles of blood vessels, which helps in lowering blood pressure. It consists of a compound called adenosine which helps in vaso dilation and is also a muscle relaxant. Although, both raw and cooked garlic can benefit blood pressure, raw garlic is more potent and benefits faster."
1 cup carrot juice
1/2 teaspoon thyme
Salt to taste
1/8 teaspoon cayenne
1/2 cup quick-cooking barley
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1 can (19 ounces) black beans, rinsed and drained
1 cup fresh diced tomatoes
1/2 cup diced avocado
Preparation on 30 minutes
Combine carrot juice, thyme, salt, and cayenne in medium saucepan. Bring to a boil over medium heat, add barley, and reduce to a simmer. Cover and cook until barley is tender, about 15 minutes. Meanwhile, whisk together lemon juice and oil in large bowl. Transfer barley and any liquid remaining in pan to bowl with lemon juice mixture; toss to coat.
Add beans and tomatoes and toss to combine. Add avocado and gently toss. Serve at room temperature or chilled. For best flavor, remove from the refrigerator 20 minutes before serving.