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Barley and Black Bean Salad Recipe

Barley and Black Bean Salad Recipe

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Ingredients:

Serving

1 cup uncooked quick-cooking pearl barley
1 (15-oz) 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 oz) monterey jack cheese with jalapeno peppers, cut into 1/4-inch cubes
1/3 cup lemon juice
2 tbsp olive oil
1 tsp salt
3/4 cup fresh cilantro leaves (optional)
1/8 tsp ground red pepper (optional)

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	189.13 Kcal (792 kJ)
Calories from fat	73.48 Kcal
		% Daily Value*
Total Fat	8.16g	13%
Cholesterol	3.15mg	1%
Sodium	605.29mg	25%
Potassium	295.06mg	6%
Total Carbs	25.96g	9%
Sugars	9.06g	36%
Dietary Fiber	3.55g	14%
Protein	3.72g	7%
Vitamin C	34.3mg	57%
Vitamin A	0.6mg	21%
Iron	10.9mg	60%
Calcium	50.8mg	5%

Amount Per 100 g
Calories	120.32 Kcal (504 kJ)
Calories from fat	46.74 Kcal
		% Daily Value*
Total Fat	5.19g	13%
Cholesterol	2.01mg	1%
Sodium	385.08mg	25%
Potassium	187.71mg	6%
Total Carbs	16.51g	9%
Sugars	5.77g	36%
Dietary Fiber	2.26g	14%
Protein	2.36g	7%
Vitamin C	21.8mg	57%
Vitamin A	0.4mg	21%
Iron	6.9mg	60%
Calcium	32.3mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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