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Lunch recipe · from the recipe book

Smoky Turkey, Black Bean and Barley Salad

Smoky seared turkey and chewy barley tossed with black beans, charred corn, crisp romaine and a tangy lime-cumin yogurt dressing.

Smoky Turkey, Black Bean and Barley Salad

Ingredients

  • 1 lb500 gTurkey breast, boneless skinlesscut into 1-inch strips
  • ⅔ cup120 gPearl barley, dryrinsed
  • 3 cups720 gWater
  • 1½ cups250 gBlack beans, canned, drained and rinsed
  • 1 cup150 gCorn kernels, frozen
  • 4¼ cups chopped200 gRomaine lettucechopped
  • 1 medium120 gRed bell pepperdiced
  • ½ medium50 gRed onionfinely diced
  • 1 cup chopped15 gFresh cilantrochopped
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 1 lime, juiced45 gLime juice
  • 1½ tbsp20 gOlive oil
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • 2 tsp4 gGround cumin
  • ¾ tsp2 gGarlic powder
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Bring the water to a boil in a saucepan, add the barley, cover and simmer for 30 to 35 minutes until tender. Drain and spread on a plate to cool.
  2. While the barley cooks, mix the paprika, half of the cumin, the garlic powder, half of the salt and the black pepper in a small bowl. Toss the turkey breast strips with this spice mix.
  3. Make the dressing: whisk the Greek yogurt, lime juice, the remaining half of the cumin and the remaining half of the salt in a small bowl. Chill until needed.
  4. Heat the olive oil in a large skillet over medium-high heat. Cook the turkey for 6 to 8 minutes, turning, until browned and it reaches 165°F (74°C) inside. Transfer to a board.
  5. Add the frozen corn kernels to the same skillet and cook for 3 to 4 minutes, stirring, until thawed and lightly charred. Let the corn cool slightly.
  6. In a large bowl, combine the cooled barley, charred corn kernels, black beans, red bell pepper, red onion and romaine.
  7. Slice the turkey, add it to the bowl with the cilantro, drizzle with the yogurt dressing and toss gently. Serve right away.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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