Barley and Black Bean Salad

Ingredients

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

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