Black Bean/Barley Mexican Crockpot Mix

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This recipe is unique as you can eat this warm salsa-like mixture in a variety of ways: on top of grilled or baked fish, as a burrito filling, on top of Mexican spiced rice, as a soup, on top of scrambled eggs,…the possibilities are endless!

Place the following in a slow cooker, give it all a stir, and set it on Low. Cook for 4-5 hours. (Or you can set on High for 2 hours.)

1 15 oz can black beans, drained and rinsed
1 10 oz can diced tomatoes with green chiles (don’t drain)
1 c uncooked pearl barley
2 c vegetable broth or water
3/4 c frozen corn (no need to thaw)
1/4 c chopped green onions
1 T fresh squeezed lime juice
1 t ground cumin
1 t chili powder
1/2 t ground red pepper
3 garlic cloves, minced

This mix is also accompanied well by shredded Mexican cheese, fresh cilantro, or guacamole. Enjoy!


Since Sarah & Coley first met, they have enjoyed sharing their love of food--cooking, baking, and culinary exploration. Random fact: when vacationing, they won't eat at any national chain restaurants. For their day jobs, Coley is a Financial Advisor with Investment Centers of America and Sarah is Adjunct Faculty at two local universities and CEO/Social Media Strategist at SociallySeasoned, LLC.
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