Mexican Barley Salad With Black Beans And Corn

Yield: 5 servings (serving size: 1 cup and 2 tablespoons cheese)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 302
  • Fat: 8.6g
  • Saturated fat: 3.6g
  • Protein: 11.7g
  • Carbohydrate: 46.7g
  • Cholesterol: 15mg
  • Iron: 2.5mg
  • Sodium: 532mg
  • Calories from fat: 25%
  • Fiber: 10.2g
  • Calcium: 139mg


  • 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


  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.
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