Barley and Black Bean Salad Recipe | Myrecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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)
Instructions
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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