ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mexican Barley Salad With Black Beans And Corn

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Healthy Eating Collection