Heart Healthy Barley and Black Bean Salad Recipe
Make this wholesome barley and bean salad and your body will thank you — this recipe is chock-full of nourishing ingredients like tomatoes, bell peppers, and zippy Dijon mustard. Try a sprinkle of red pepper flakes for a kiss of heat.
Ingredients
Recipe yields 6 servings
1 cup quick-cooking pearl barley
1 can (15 oz) no-salt-added black beans, rinsed and drained
1 pint grape tomatoes, quartered
1 green bell pepper, finely chopped
1/2 cup Monterey jack cheese or pepper jack cheese, cut into 1/4-inch thick cubes
1 Tbsp olive oil
2 Tbsp lime juice
1 tsp Dijon mustard
1/3 cup chopped fresh cilantro
1/8 tsp salt
Black pepper to taste
1/8 tsp crushed red pepper flakes (optional)
Directions
Step 1
Cook barley according to package directions, omitting salt.
Step 2
Drain barley in a colander, and rinse with cold water until completely cooled.
Step 3
In a medium bowl, combine remaining ingredients. Add barley to black bean mixture; toss gently. Serve chilled.
Time: 15 minutes
Servings: 6
Calories: 250
Make this for:
Dietary Review:
Nutrition facts
Serving Size: 3/4 cup
Per serving:
calories:250
total fat:4g
sat fat:2g
cholesterol:8mg
sodium:70mg
total carb:42g
fibers:12g
proteins:13g
Thank you!