Whole-grain barley is the most nutritious kind because only the outer husk has been removed. Look for it in health-food stores.

Recipe by Cooking Light January 2001

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Yield:
5 servings (serving size: about 1 cup)
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Ingredients

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Directions

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  • Bring the water to a boil in a medium saucepan; add barley. Reduce heat, and simmer for 50 minutes or until tender; drain. Cook beans according to package directions, omitting salt and fat.

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  • Combine the barley, beans, and next 6 ingredients (beans through salt) in a large bowl, and toss well. Sprinkle with cilantro.

Nutrition Facts

222 calories; calories from fat 23%; fat 5.6g; saturated fat 0.8g; mono fat 1.2g; poly fat 2.7g; protein 10.5g; carbohydrates 35.2g; fiber 6.1g; cholesterol 2mg; iron 2.7mg; sodium 295mg; calcium 103mg.
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