Bean & Barley Salad Recipe

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Ingredients:

Serving

3/4 cup quick-cooking barley
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (11 oz) whole kernel corn, drained
1 large sweet red pepper, finely chopped
6 green onions, chopped
1/3 cup minced fresh cilantro
dressing:
3/4 cup olive oil
1/3 cup red wine vinegar
2 garlic cloves, minced
1-1/2 tsp chili powder
3/4 tsp salt
3/4 tsp ground cumin
1/4 to 1/2 tsp crushed red pepper flakes
1/4 tsp pepper

Directions:

Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro.
In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Chill until serving. Yield: 12 servings (3/4 cup each).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	158.09 Kcal (662 kJ)
Calories from fat	127.1 Kcal
		% Daily Value*
Total Fat	14.12g	22%
Sodium	158.82mg	7%
Potassium	108.65mg	2%
Total Carbs	6.81g	2%
Sugars	1.01g	4%
Dietary Fiber	1.57g	6%
Protein	1.28g	3%
Vitamin C	18.9mg	31%
Iron	0.5mg	3%
Calcium	13.8mg	1%

Amount Per 100 g
Calories	267.54 Kcal (1120 kJ)
Calories from fat	215.11 Kcal
		% Daily Value*
Total Fat	23.9g	22%
Sodium	268.78mg	7%
Potassium	183.87mg	2%
Total Carbs	11.52g	2%
Sugars	1.7g	4%
Dietary Fiber	2.66g	6%
Protein	2.17g	3%
Vitamin C	31.9mg	31%
Iron	0.8mg	3%
Calcium	23.3mg	1%

* 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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