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Barley and Black Bean Salad

Photo: Oxmoor House
Prep time 11 mins
Cook time 10 mins
Yield

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

For an extra kick, substitute 1 finely chopped poblano chile pepper for the green bell pepper, and add the ground red pepper.

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)

Nutrition 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

How to Make It

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

  2. 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.

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