Barley and Black Bean Salad

Barley and Black Bean Salad Recipe
Photo: Oxmoor House
For an extra kick, substitute 1 finely chopped poblano chile pepper for the green bell pepper, and add the ground red pepper.

Yield:

4 servings (serving size: about 1 1/2 cups)

Recipe from

Recipe Time

Prep: 11 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 349
Caloriesfromfat 31 %
Fat 12 g
Satfat 3.8 g
Monofat 6.4 g
Polyfat 1.1 g
Protein 11.9 g
Carbohydrate 53.5 g
Fiber 12.2 g
Cholesterol 13 mg
Iron 2.9 mg
Sodium 874 mg
Calcium 156 mg

Ingredients

1 cup uncooked quick-cooking pearl barley
1 (15-ounce) can black beans, rinsed and drained
1 pint grape or cherry tomatoes, halved
1/2 cup finely chopped green bell pepper
1/2 cup (2 ounces) Monterey Jack cheese with jalapeño peppers, cut into 1/4-inch cubes
1/3 cup lemon juice
2 tablespoons olive oil
1 teaspoon salt
3/4 cup fresh cilantro leaves (optional)
1/8 teaspoon ground red pepper (optional)

Preparation

Cook barley according to package directions, omitting salt. Drain barley in a colander, and rinse with cold water until completely cooled.

Combine black beans, next 6 ingredients, and, if desired, cilantro and red pepper in a medium bowl. Add barley to black bean mixture; toss gently.

Note:

Cooking Light Superfast Suppers

January 2003
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