Black Bean, Corn & Barley Bowls

with Avocado & Creamy Cilantro Sauce

35 MIN

+$6.99/serving 4 Servings

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add Shrimp

From the Test Kitchen

Fresh, buttery corn is the star of these colorful summertime bowls, which feature a variety of toppings piled onto a bed of black bean-studded barley. Sliced avocado and cilantro sour cream add delightful creaminess to every bite.
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Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

fresh

ingredients

20 oz Shrimp (Peeled & Deveined)
¾ cup Pearled Barley
4 ears Corn
1 Avocado
½ lb Grape Tomatoes
1 Lime
1 15.5-Oz Can Black Beans
1 oz Sliced Pickled Jalapeño Peppers
½ cup Cilantro Sauce
¼ cup Sour Cream
1 oz Tomato Chipotle Flavored Butter
1 Tbsp Ancho Chile Paste

step-by-step

instructions

Cook Along

1 Cook the barley

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients

Meanwhile, remove the butter from the refrigerator to soften. Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Drain and rinse the beans. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice; season with salt and pepper. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon of zest. Halve the lime crosswise. Halve the tomatoes; place in a bowl. Add the lime zest and the juice of 1 lime half; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, combine the sour cream, cilantro sauce, and the juice of the remaining lime half. Roughly chop the peppers. Thoroughly wash your hands immediately after handling.

3 Cook the shrimp

Pat the shrimp dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 3 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate; cover with foil to keep warm.

4 Cook & finish the corn

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 3 to 5 minutes, or until lightly browned and softened (be careful, as the corn may pop as it cooks). Season with salt and pepper. Transfer to a bowl. Add the softened butter; stir until melted and combined. Taste, then season with salt and pepper if desired. Wipe out the pan.

5 Cook the beans & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the drained beans, chile paste, and 1/3 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until combined and the liquid is slightly reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired. Transfer the cooked beans to the pot of cooked barley. Add a drizzle of olive oil and as much of the chopped peppers as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked shrimp, finished corn, seasoned avocado, and marinated tomatoes (including any liquid). Drizzle with the creamy cilantro sauce. Enjoy!