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
Ingredients:
- 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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