Barley and Black Bean Salad

Barley and Black Bean Salad Photo: 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 jalapeƱo 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:

  • For an extra kick, substitute 1 finely chopped poblano chile pepper for the green bell pepper, and add the ground red pepper.
  • Yield: 4 servings (serving size: about 1 1/2 cups)

Nutritional Information

Calories per serving: 349
Caloriesfromfat per serving: 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
Carbohydrate 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.

This Recipe Is

Cooking Light Superfast Suppers