This is a quick, healthy lunch from health.com.
Category: Salad
Cuisine: American
1 cup quick-cooking pearl barley uncooked
1 can black beans rinsed and drained
1 pint grape or cherry tomatoes halved
1/2 cup green bell pepper finely chopped
1/2 cup Monterey Jack cheese with jalapeño peppers (2 ounces)
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)
Made this into a hot dish. Added some corn, jalapeño, and extra cheese. Very good
jafkitchenThis was a salad that while my husband and I were delighted with it, the kids declined to eat much of it. I guess they are not wild about barley. The flavors were spot on and the application was clever in my opinion however.
MauraSpecktI loosely followed this and ended up with a really great dish. I sauted the green pepper with half an onion until tender. Then threw the black beans and barley in the pan to heat up. Didn't have any tomatoes, added a sprinkle of crushed red pepper and some chopped spinach. Will totally make this again. I loved the pepper and lemon juice combo!
carsuesjI thought it was pretty good. Was my first attempt at cooking barley. My fiancée thought it was really good.
hollylovelandLove it!
RobinCane
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