Oxmoor House

Barley and Black Bean Salad

Barley and Black Bean Salad RecipePhoto: Oxmoor House


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


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.

  • Prep Time:
  • Cook Time:
  • Yield: 4 servings (serving size: about 1 1/2 cups)

Nutritional Information

Calories per serving:349
Calories from fat:31%
Fat per serving:12g
Saturated fat per serving:3.8g
Monounsaturated fat per serving:6.4g
Polyunsaturated fat per serving:1.1g
Protein per serving:11.9g
Carbohydrates per serving:53.5g
Fiber per serving:12.2g
Cholesterol per serving:13mg
Iron per serving:2.9mg
Sodium per serving:874mg
Calcium per serving:156mg

Good to Know

Beans and barley are great sources of dietary fiber. Fiber aids in digestion and keeps you feeling full so you won't snack throughout the day.

Cooking Light Superfast Suppers