Tuesday, March 13, 2012

Mexican Barley Salad

Hello again! I probably never again will have two posts in one day! However, this is a special occasion since it is the first day I'm sharing my blog with the world and Claire's napping:) I made this salad about a week ago and Brant and I loved it! Brant and I have a rating system for the meals I make, and Brant gave it a 9/10. I was going to have Claire try it, but it was all gone before she had a chance to! One thing I've noticed about kids- they seem to want to eat whatever their parents are eating. It is amazing all of the foods Claire will eat and seem to enjoy if she sees Brant or I eating them!

Clearly, I need to work on my photography, however, to be fair, I really did not try very hard to get a good picture of this meal. I just snapped the picture really quickly before Brant sat down to devour it. Down the road, I am thinking about taking a photography class so I can take better pictures of the recipes I make and also better pictures of Claire! I will definitely make this dish again, but I will probably tweak a few things so it is more Claire/kid-friendly. This dish was really easy to make and healthy, so I highly recommend it! So here you go!

Mexican Barley Salad

-1 can black beans
-10 baby carrots, chopped*
-1/3 of a cucumber, diced
-10 grape tomatoes, chopped
-1 cup chopped purple cabbage
-2 green onions, chopped**
-1 avocado, chopped
-Handful of cilantro, chopped
-3 cups cooked barley***
-1/2 cup mild salsa (I used Trader Joe's salsa authentica)
-1/4 cup rice vinegar
-Juice of 1 lime

Cook barley or other grain according to package directions. I rinsed my barley in a colander with cold water before I put it in the serving bowl because I knew I would be serving it soon. However, if you plan to refrigerate your salad for a few hours before serving, I wouldn't worry about rinsing the barley.

Cut up all of the veggies and put in a bowl with barley once done cooking. Whisk together salsa, vinegar, and lime. Pour over veggies and barley, mix well, and either refrigerate or serve. Enjoy!

*Next time, I'd either omit the carrots or chop them really small for Claire
**I'd also just top individual portions with the green onion so Claire would not have any in her serving
***I used barley, but any grain would be delicious such as rice or quinoa


  1. Yay for you!!! I am so glad to see you in the blogging world! I am definitely going to try the salad. I am cooking a lentil dish from Isa’s cookbook, “Veganomicon” and it is so simple and delicious. I was just thinking about you guys an hour ago, the lentils that I am using come from this place in MT that grows organic lentils.
    I am so impressed with these lentils, they are not mushy at all. It isn’t a big deal if they are mushy in soups and such, but in this dish, I can see where having a firm lentil really makes a big difference. Good grief....I just went on and on about lentils, and I haven’t even exclaimed once over how amazingly cute that girl is.....MIss Claire, Lily was just talking about you this weekend, she’ll be so glad to see recent pictures of you!
    Thanks for sharing the recipe, Emily, look forward to more!

    1. Thanks, Diana! I appreciate the support :) I'll definitely have to check out that lentil website- they sound great!

  2. This looks really yummy! I'm looking forward to making it. I love your blog so far. What a great idea! I'm just trying to feed my girls by feeding myself well right now, but once they're born I'm looking forward to making sure they eat well too!

    1. Thanks, Sarah! That is awesome that you are feeding yourself well right now- I know it can be challenging to eat healthy during pregnancy with all of the cravings and food aversions. Congrats on your girls by the way- that is so exciting! I can't wait to see pics once they're born!