Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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

Recipe by Oxmoor House January 2003

Gallery

Oxmoor House

Recipe Summary

prep:
11 mins
cook:
10 mins
total:
21 mins
Yield:
4 servings (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Cooking Light Superfast Suppers

Nutrition Facts

349 calories; calories from fat 31%; fat 12g; saturated fat 3.8g; mono fat 6.4g; poly fat 1.1g; protein 11.9g; carbohydrates 53.5g; fiber 12.2g; cholesterol 13mg; iron 2.9mg; sodium 874mg; calcium 156mg.
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