Barley and Black Bean Salad

For a different spin on salad, try this low sodium barley and black bean salad recipe. Lime juice, Monterey Jack cheese, and cilantro pack in flavor with very little cholesterol.

Servings: 6

Nutrition Facts

• Calories: 250
• Fat: 4g
• Saturated Fat: 2g
• Cholesterol: 8mg
• Sodium: 70mg
• Carbohydrates: 42g
• Fiber: 12g
• Protein: 13g

Ingredients

• 1 cup quick-cooking pearl barley
• 1 can (15 oz) no-salt-added black beans, rinsed and drained
• 1 pint grape tomatoes, quartered
• 1 green bell pepper, finely chopped
• 1/2 cup Monterey jack cheese or pepper jack cheese, cut into 1/4-inch thick cubes
• 1 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp Dijon mustard
• 1/3 cup chopped fresh cilantro
• 1/8 tsp salt
• Black pepper to taste
• 1/8 tsp crushed red pepper flakes (optional)

Directions

1. Cook barley according to package directions, omitting salt.
2. Drain barley in a colander, and rinse with cold water until completely cooled.
3. In a medium bowl, combine the remaining ingredients.
4. Add barley to black bean mixture; toss gently. Serve chilled.

Copyright 2021 © Baldwin Publishing, Inc. All rights reserved.

Health eCooking® is a registered trademark of Baldwin Publishing, Inc. Cook eKitchen™ is a designated trademark of Baldwin Publishing, Inc. Any duplication or distribution of the information contained herein without the express approval of Baldwin Publishing, Inc. is strictly prohibited.