Barley and Black Bean Salad

Ingredients

• 1 cupuncooked quick-cooking pearl barley
• 1 (15-ounce) can black beans, rinsed and drained
• 1 pint grape or cherry tomatoes, halved
• 1/2 cupfinely chopped green bell pepper
• 1/2 cup(2 ounces) Monterey Jack cheese with jalapeño peppers, cut into 1/4-inch cubes
• 1/3 cuplemon juice
• 2 tablespoonsolive oil
• 1 teaspoonsalt
• 3/4 cupfresh cilantro leaves (optional)
• 1/8 teaspoonground red pepper (optional)

Preparation

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.