Barley and Black Bean Salad

Name: Barley and Black Bean Salad
Prep time: 11 min
Cook time: 10 min
Total time: 21 min
Yield: 6 cups, 4 serving(s)
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)

(1)

Recipe by Matt and Aimee

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.

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 21mins

SERVES: 4

YIELD: 6 cups

UNITS: US

INGREDIENTS

Nutrition

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

Cook barley according to package directions, omitting salt. Drain baarley 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.

Submit a Recipe Correction