¼cupBlack beansno sodium added, rinsed and drained
¼cupChopped tomatoes
½Avocadooptional
1tablespoonWhite miso paste
1teaspoonFinely chopped chipotle in adobo sauce
1teaspoonHoney
1teaspoonRice wine vinegar
1tablespoonwater
Garnishoptional: Green onions, sesame seeds
Instructions
To make ahead:
Salmon: Season with salt and pepper (or seasonings of chocie) and bake at 425°F for about 12-15 minutes. It will keep in the fridge for up to 5 days. Or you can also microwave the salmon.
Barley: Cook a batch (or any grain you prefer)
Prep vegetables (cucumbers through avocado).
Sauce: Whisk together remaining ingredients in a bowl (miso through water) and and store in refrigerator.
To serve
Reheat barley and salmon in the microwave. Add prepped vegetables. Pour sauce on top to taste (about 1 tablespoon).
Garnish with green onions and sesame seeds, if desired.