Barley and Black Bean Salad

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 Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 349
  • Calories from fat: 31%
  • Fat: 12g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 6.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 11.9g
  • Carbohydrate: 53.5g
  • Fiber: 12.2g
  • Cholesterol: 13mg
  • Iron: 2.9mg
  • Sodium: 874mg
  • Calcium: 156mg

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

  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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