Details

• Servings: 6
• Serving Size: 3/4 cup

Ingredients

• 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)

Preparation

1. Cook barley according to package directions, omitting salt.
2. Drain barley in a colander, and rinse with cold water until completely cooled.
3. In a medium bowl, combine remaining ingredients. Add barley to black bean mixture; toss gently. Serve chilled.