Barley and Black Bean Salad

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              Barley and Black Bean Salad Recipe

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.

Nutritional Information

Calories per serving:349
Calories from fat: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
Carbohydrates 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

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