Barley-Black Bean Salad

From EatingWell: The EatingWell Healthy in a Hurry Cookbook (2006)

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

Makes: 4 servings

Active Time: 10 minutes

Total Time: 45 minutes

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

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

Meal/Course: Lunch; Dinner

Season: Spring; Summer; Fall; Winter

Style/Theme: Picnic; Vegan; Vegetarian

Type of Dish: Salad, side/appetizer

Ethnic/Regional: American

Ease of Preparation: Easy

Health & Diet Considerations: Low cholesterol; Low saturated fat; Low sodium; Heart healthy; High fiber

Total Time: 45 minutes or less

Servings: 4

Main Ingredient: Beans/Legumes

Preparation/ Technique: No-cook

Publication: The EatingWell Healthy in a Hurry Cookbook (2006)

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