Barley and Black Bean Salad Recipe
Barley and Black Bean Salad Recipe
For a different spin on salad, try this low sodium recipe. With very little cholesterol, it packs in flavor with lime juice, Monterey Jack cheese and cilantro.
Ingredients
-
- 1 cup quick-cooking pearl barley
- 1 can (15 oz) no salt added black beans, rinsed and drained
- 1 pt grape or cherry tomatoes, quartered
- 1/2 cup green bell pepper, finely chopped
- 1/2 cup Monterey Jack cheese (jalapeño peppers optional), cut into 1/4-inch cubes
- 1/4 cup lime juice
- 1/3 cup chopped fresh cilantro, optional
- 1/8 tsp crushed red pepper, optional
Directions
-
- Cook barley according to package directions, omitting salt.
- Drain barley in a colander, and rinse with cold water until completely cooled.
- In a medium bowl, combine remaining ingredients. Add barley to black bean mixture; toss gently. Serve chilled.
Nutrition Facts
Serving Size
Amount Per Serving
- Calories
- 250
- % Daily Value*
-
- Total Fat
- 4g
- 6%
-
- Saturated Fat
- 2g
- 10%
-
- Cholesterol
- 8mg
- 3%
-
- Sodium
- 70mg
- 3%
-
- Total Carbohydrate
- 42g
- 14%
-
- Dietary Fiber
- 12g
- 48%
-
- Sugars
-
- Protein
- 13g
- 26%