Barley and Black Bean Salad
Barley and Black Bean Salad
Prep Time: 11 minutes
Cook Time: 10 minutes
1 cup uncooked quick-cooking pearl barley
1 (15 oz) 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 oz) pepperjack cheese, cut into 1/4 inch cubes
1/3 cup lemon juice
2 Tbsp olive oil
1 tsp salt
3/4 cup fresh cilantro leaves (optional)
1/8 tsp ground red pepper (optional)
Cook barley according to the 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 and toss gently.
Yield: 4 servings (serving size: about 1 1/2 cups)
From Cooking Light Superfast Suppers
Ken's rating: **1/2
Chalsea's rating: **1/2
This did not make a good dinner item. I originally served it as seen in the picture - salad and a pineapple/mandarin orange mixture. After a few minutes, I broke out the tortilla chips and it was much better. I would not serve this as a dinner, but it'd make a great salsa alternative!
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