Pumpkin Chilpotle Pesto Barley Salad
with black beans and avacado
Ingredients
- 1 cup carrot juice
- 1 tsp. dried thyme
- ½ tsp. chili powder
- ½ cup barley
- 3 Tbsp. Pestos with Panache Pumpkin Chipotle Pesto
- 3 Tbsp. lime juice
- 1 Tbsp. olive oil
- 1 can (15 oz.) black beans, drained and rinsed
- 1 cup diced fresh tomatoes
- ½ avocado, peeled, pitted and diced
- Sea salt and pepper, to taste
Directions
In a medium saucepan, combine carrot juice, thyme, chili powder, sea salt and pepper, to taste. Bring to a boil over medium heat; slowly add barley and reduce to a simmer. Cover and cook until barley is tender; approximately 20 minutes.
In the meantime, whisk together pesto, lime juice and oil in a bowl. Transfer the barley and remaining liquid to the lime mixture. Toss gently to coat.
Add beans, tomatoes and avocado; gently toss.
Enjoy!
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Recipe submitted by Amie Valpone, author of TheHealthyApple.com
Amie Valpone, HHC, AADP is a Manhattan based Culinary Nutritionist with a passion for cooking, baking, and healthy living in the Big Apple of NYC, she strives to find the right balance for her clients using whole, natural, unprocessed foods.
