1 cup black beans, cooked and drained
1 cup barley, cooked
1/3 medium red onion, diced
4 stalks celery, diced
1 can corn, drained
1 apple, diced
1 bell pepper, diced
1 medium jicama, diced
dried cranberries to garnish (optional)
Dressing:
2 T lime juice (or lemon juice)
1 T olive oil
1/2 - 1 T agave nectar
dash chili powder (optional)
dash garlic salt (optional)
Combine in large bowl. Pour dressing over and toss. Keeps well in fridge for up to four days.
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