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Barley-Black Bean Salad

:  The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 3.4 (21 votes)

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


READER'S COMMENT:
"I made this and my husband and I loved it. We had it with chicken, and then had the leftovers with tilapia. It's easy, delicious, and good for you! I will definitely make it again! "
Barley-Black Bean Salad Recipe

4 servings

Active Time:

Total Time:

Nutrition Profile

Low cholesterol | Low saturated fat | Low sodium | Heart healthy | High fiber |

View Our Nutrition Guidelines »

Ingredients

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

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Preparation

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

Nutrition

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

Carbohydrate Servings: 3 1/2

Exchanges: 4 1/2 starch, 1 fat


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Recipe Categories

Main Ingredient
Beans/Legumes
Health & Diet Considerations
High fiber
Heart healthy
Low sodium
Low saturated fat
Low cholesterol
Type of Dish
Salad, side/appetizer
Total Time
45 minutes or less
Preparation/ Technique
No-cook
Style/Theme
Vegetarian
Vegan
Picnic
Ethnic/Regional
American
Meal/Course
Dinner

Lunch
Servings
4
Season
Winter
Fall
Summer
Spring
Ease of Preparation
Easy
Publication
The EatingWell Healthy in a Hurry Cookbook (2006)
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