Monday, March 19, 2012

Barley and Black Bean Salad

This is a nice, healthy salad. It makes for a great side.

Served cold, this salad is great to take to work for lunch (according to Anita!).

Makes: 4-6 servings
Prep time: 5 minutes
Cook time: 20 minutes
Printable Recipe


  • 1 cup uncooked quick-cooking pearl barley
  • 1 15 oz can black beans, rinsed and drained
  • 1 cherry tomatoes, halved
  • 1/2 cup green bell pepper, minced
  • 1/2 cup Monterey or Pepper Jack cheese, cut into 1/4" cubes
  • 1/3 cup lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • Cayenne pepper or red pepper flake (optional, to taste)

1. Cook barley according to package instructions but do not add salt. Drain and rinse.

2. Combine remaining ingredients in a bowl. Add in barley and stir. Serve.

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