Thursday, December 4, 2008

Barley, Butternut & Black Bean Salad

1 c. pearled barley, cooked according to package directions
1 c. black beans, cooked according to package directions
2 tbl olive oil
1 onion, peeled and chopped
2 cups diced, peeled butternut squash
1/4 c. water
1/2 tsp salt
2 tbl lemon juice

Heat olive oil in a large saucepan over medium-high heat. Add onion and squash, saute 8-10 min. or until slightly softened. Add water, cover, and cook 3-4 min. or until squash is tender. Add rest of ingredients.

Serve at room temperature.

4-6 servings

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