RSSBarley-Black Bean Salad
From EatingWell: The EatingWell Healthy in a Hurry Cookbook (2006) — Subscribe Now!
This hearty combination of barley and black beans would be for lunch the next day as well.
4 servings
Active Time: 10 minutes
Total Time: 45 minutes
Nutrition Profile
Low cholesterol | Low saturated fat | Low sodium | Heart healthy | High fiber | View Complete 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
- 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; 9 g protein; 11 g fiber; 161 mg sodium; 215 mg potassium.
3 1/2 Carbohydrate Serving
Exchanges: 4 1/2 starch, 1 fat
Recipe Categories
- Style/Theme
- Vegan
- Picnic
- Vegetarian
- Health & Diet Considerations
- High fiber
- Heart healthy
- Low sodium
- Low saturated fat
- Low cholesterol
- Main Ingredient
- Beans/Legumes
- Servings
- 4
- Total Time
- 45 minutes or less
- Ease of Preparation
- Easy
- Ethnic/Regional
- American
- Type of Dish
- Salad, side/appetizer
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