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!"- mandypta
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|1 cupquick-cooking pearl barley; uncooked|
|1 canblack beans; rinsed and drained|
|1 pintgrape or cherry tomatoes; halved|
|1/2 cupgreen bell pepper; finely chopped|
|1/2 cupMonterey Jack cheese with jalapeño peppers; (2 ounces)|
|1/3 cuplemon juice|
|2 tablespoonsolive oil|
|3/4 cupfresh cilantro leaves; (optional)|
|1/8 teaspoonground red pepper; (optional)|
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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