Black Bean and Barley Salad

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Home > Salads

Black Bean and Barley Salad

Yields: 6 servings

Ingredients:

2 cups water
1 cup quick-cooking barley, uncooked
1 1/2 cups peeled, seeded, and diced cucumber
1 cup chopped tomato
1/2 cup minced fresh parsley
1 15-ounce can black beans, drained
1 clove garlic, minced
3 tablespoons balsamic vinegar
2 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper

Bring water to a boil in a medium saucepan; add barley. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes.

Combine barley, cucumber, and next 4 ingredients in a large bowl; toss well. Combine vinegar and remaining ingredients. Add to barley mixture, tossing to coat.

Nutrition information: about 224 calories per 1-cup serving; Calories from fat 22%, Cholesterol 0 mg, Sodium 413 mg

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