Barley and Black Bean Salad |
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Prep Time: 11 Minutes Cook Time: 10 Minutes |
Ready In: 21 Minutes Servings: 4 |
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For an extra kick, substitute 1 finely chopped poblano chile pepper for the green bell pepper, and add the ground red pepper. 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) |
Directions:
1. Cook barley according to package directions, omitting salt. Drain barley in a colander, and rinse with cold water until completely cooled.
2. 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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