Barley and Black Bean Salad
This is a quick, healthy lunch from health.com.
"I used medium barley instead of quick barley, but it worked out fine that way. I also did not use the red pepper flakes, but did use cilantro. Very flavorful and colorful dish! I plan to take this to my next cookout/potluck. I anticipate it being a big hit!"
- mandyptaCuisine: AmericanMain Ingredient: Barley
100% would make again (reviews)
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Notes Ingredients
Barley and Black Bean Salad Preparation
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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Barley Black Bean Salad photo by
Hansmarcuson
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I substituted red peppers for green peppers. Imagine how colorful it would be with green! photo by
superstar5220
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Barley and Black Bean Salad Reviews
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Love it!
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Very good recipe and side. I doubled the recipe using pinto and black beans/ red and yellow tomatoes. I will make this again. Thank you for your submission!
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Easy to make and tasted great!!
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I was cleaning out the cupboards and used quinoa and kidney beans instead and it still turned out great!
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I added a little lemon zest before I juiced it. Wow. Great, filling meal. I also added a bit of avocado before serving.
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I used medium barley instead of quick barley, but it worked out fine that way. I also did not use the red pepper flakes, but did use cilantro. Very flavorful and colorful dish! I plan to take this to my next cookout/potluck. I anticipate it being a big hit!
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This is so easy and yummy! The lemon juice makes it taste so fresh. I even substituted red peppers for green peppers and used cheese that I had in the refrigerator.
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Nutritional Info
CALORIES 349 (31% from fat)
FAT 12g (sat 3.8g, mono 6.4g, poly 1.1g)
PROTEIN 11.9g
CARBOHYDRATE 53.5g
FIBER 12.2g
CHOLESTEROL 13mg
IRON 2.9mg
SODIUM 874mg
CALCIUM 156mg
Oxmoor House, JANUARY 2003 [I posted this recipe.]
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