Barley and Black Bean Salad

I'm in recovery mode from a wonderful birthday weekend! My two close friends, Kristen and Sarah, from my days at Starbucks took me out on Friday night for drinks and dinner--we started at Oreganos, a fun, vintage themed Italian restaurant. They've got locations across Arizona--make sure to save room for their famous pazookies: warm cookie dough with ice cream on top. They've also got some spectacular drinks, too.

On my actual birthday, my parents and Jesse took me to RA Sushi! I loved it. I think I was the only one that did, though. We all had fun, but I don't think any of them will want to go there for their birthday dinners!

On Sunday the rest of our family came over for cake and ice cream. Actually, we made a kalua chocolate trifle. It was to die for. I'll post the recipe later this week.

For now, it's back on the band wagon with a good lunch salad: barley and black bean salad. This makes a lot, so plan to bring it to work all week. This recipe is from: Real Age.

photo from here

Ingredients:

• 1 cup barley, cooked according to package directions
• 1 cup black beans, rinsed
• 1/2 cup corn (thawed if frozen)
• 1/3 cup chopped fresh cilantro
• 2 tablespoon lime juice
• 1 tablespoon extra-virgin olive oil
• 1 avocado, sliced
• cayenne pepper
• Salt & freshly ground pepper, to taste

Get Cookin'

Combine cooked barley, beans, corn, cilantro, lime juice, oil, cayenne pepper, salt and pepper in a medium bowl.

Immediately before eating, slice avocado to put on top.

It's better if you make it the day before to help the flavors mix together.