Barley-Black Bean Salad

Barley-Black Bean Salad

This hearty combination of barley and black beans would be for lunch the next day as well.

From EatingWell: The EatingWell Healthy in a Hurry Cookbook (2006)
Yield: 4 servings
Active Time: 10
Total Time: 45

Ingredients

  1. 1 cup barley, cooked according to package directions
  2. 1 15-ounce can black beans, rinsed
  3. 1/2 cup corn, (thawed if frozen)
  4. 1/3 cup chopped fresh cilantro
  5. 2 tablespoons lime juice
  6. 1 tablespoon extra-virgin olive oil
  7. Pinch of cayenne pepper
  8. Salt & freshly ground pepper, to taste

Preparation

Combine cooked barley, beans, corn, cilantro, lime juice, oil, cayenne pepper, salt and pepper in a medium bowl.

Nutrition

Nutrition Per Serving: 331 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 65 g carbohydrates; 9 g protein; 11 g fiber; 161 mg sodium; 215 mg potassium.

Nutrition Bonus:

3 1/2 Carbohydrate Serving

Exchanges: 4 1/2 starch, 1 fat