Barley and Black Bean Salad

Barley and Black Bean Salad
Photo by Oxmoor House


  • ½ cup (2 ounces) Monterey Jack cheese with jalapeño peppers, cut into 1/4-inch cubes
  • 1 teaspoon salt
  • 1/8 teaspoon ground red pepper (optional)
  • 2 tablespoons olive oil
  • ½ cup finely chopped green bell pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup uncooked quick-cooking pearl barley
  • + 3 more ingredients
    • ¾ cup fresh cilantro leaves (optional)
    • 1/3 cup lemon juice
    • 1 pint grape or cherry tomatoes, halved

Cook barley according to 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; toss gently.

View full recipe at My Recipes


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