Barley and Black Bean Salad |
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Prep Time: 11 Minutes Cook Time: 10 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This is from Cooking Light. For an extra kick, substitute 1 finely chopped poblano chili pepper for the green bell pepper and add the red pepper. Ingredients:
1 cup quick-cooking pearl barley, uncooked |
1 (15 ounce) can black beans, rinsed and drained |
1 pint grape tomatoes or 1 pint cherry tomatoes, halved |
1/2 cup green bell pepper, finely chopped |
2 ounces monterey jack pepper cheese, 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 baarley 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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