Barley and Black Bean Salad

Matt & Aimee's Note:

This is from Cooking Light. For an extra kick, substitute 1 finely chopped poblano chili pepper for the green bell pepper and add the red pepper.

• Total Time: 21 mins
• Prep Time: 11 mins
• Cook Time: 10 mins

Ingredients:

Serves: 4

Yield: 6.0 cups

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

Directions:

1. Cook barley according to package directions, omitting salt. Drain baarley in a colander, and rinse with cold water until completely cooled.
2. 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.

Reviews

[filaughn]

This is amazing! I made this for myself, loved it, and made more to bring to a family gathering. Everyone loved it so much I was being asked for the recipe. It's very easy to adjust the heat by using different peppers if you'd like. This is a perfect summer dish!