Photo: Oxmoor House
Prep Time
11 Mins
Cook Time
10 Mins
Yield
4 servings (serving size: about 1 1/2 cups)

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

How to Make It

Step 1

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

Step 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.

Cooking Light Superfast Suppers

Ratings & Reviews

earrational's Review

earrational
September 09, 2011
Made exactly as written. My hubby particularly liked it and it pureed well for my infant.

Tianna's Review

Tianna
May 05, 2010
This is a very easy summer recipe that is very light and refreshing. Would definitely serve to friends and will cook many times again.