Mexican Barley Salad With Black Beans And Corn

Oxmoor House
5 servings (serving size: 1 cup and 2 tablespoons cheese)


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2 cups water
1/4 teaspoon salt
1 cup uncooked quick-cooking barley
1 cup frozen whole-kernel corn, thawed
1 cup canned black beans, rinsed and drained
1/2 cup finely chopped fresh cilantro
1 tablespoon extra-virgin olive oil
2 to 3 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 poblano pepper, roasted, seeded, and chopped
5 lettuce leaves
10 tablespoons (2.5 ounces) shredded Monterey Jack cheese with jalapeño peppers


Bring water and salt to a boil in a medium saucepan. Add barley; cover, reduce heat, and simmer 10 minutes. Add corn (do not stir), cover, and cook 5 minutes or until barley is tender. Remove from heat, and let stand, covered, 5 minutes.

Transfer barley mixture to a large bowl. Add beans and next 6 ingredients; stir gently. Place lettuce leaves on 5 salad plates; spoon warm mixture onto lettuce leaves. Sprinkle each serving with cheese.

Created date

March 2010

Nutritional Information

Calories 302
Fat 8.6 g
Satfat 3.6 g
Protein 11.7 g
Carbohydrate 46.7 g
Cholesterol 15 mg
Iron 2.5 mg
Sodium 532 mg
Caloriesfromfat 25 %
Fiber 10.2 g
Calcium 139 mg