Barley and Black Bean Salad
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 Monounsaturat...