For an extra kick, substitute 1 finely chopped poblano chile pepper for the green bell pepper, and add the ground red pepper.
Oxmoor House JANUARY 2003
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.
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