Barley-Salad-1

Barley and Black Bean Salad

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

  • Yield: 4 servings (serving size: about 1 1/2 cups)

Nutritional Information

Calories per serving: 349
Caloriesfromfat per serving: 31%
Fat per serving: 12g
Saturated fat per serving: 3.8g
Monounsaturated fat per serving: 6.4g
Polyunsaturated fat per serving: 1.1g
Protein per serving: 11.9g
Carbohydrate per serving: 53.5g
Fiber per serving: 12.2g
Cholesterol per serving: 13mg
Iron per serving: 2.9mg
Sodium per serving: 874mg
Calcium per serving: 156mg

Ingredients

  • 1 cup uncooked quick-cooking pearl barley
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 pint grape or cherry tomatoes, halved
  • 1/2 cup finely chopped green bell pepper
  • 1/2 cup (2 ounces) Monterey Jack cheese with jalapeño peppers, cut into 1/4-inch cubes
  • 1/3 cup lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 3/4 cup fresh cilantro leaves (optional)
  • 1/8 teaspoon ground red pepper (optional)

Preparation

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

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: http://www.health.com/health/recipe/0,,10000001732697,00.html