Barley, Grilled Pepper, and Black Bean Salad
Bring back a taste of summer with this vibrant combination of veggies and grains in a citrus-lime dressing. Add more jalapeno if you like it spicy. Don’t care for cilantro? Use parsley instead.
1/2 cup pearl barley
1 1/2 cups reduced-sodium chicken broth
1 medium red bell pepper
1 can (15 ounces) black beans, drained and rinsed
2 beefsteak tomatoes, chopped
3 scallions (white and light green parts), thinly sliced
1 tablespoon minced jalapeno pepper
1 tablespoon extra-virgin olive oil
5 tablespoons fresh lime juice
1 teaspoon ground cumin
1/4 cup finely chopped fresh cilantro or parsley
Salt and black pepper
Combine barley and broth in medium saucepan over high heat. Bring to a boil; reduce heat, cover, and simmer 35 minutes, until barley is tender and broth absorbed. Uncover; let cool.
Place pepper over gas flame or under broiler until charred on all sides. Enclose in paper bag and let stand 10 minutes. Peel off blackened skin. Seed and dice pepper.
In large bowl, combine barley, bell pepper, beans, tomatoes, scallions, jalapeno, oil, lime juice, cumin, and cilantro or parsley. Season with salt and pepper to taste. Serve warm or at room temperature.
5 g total fat (1 g sat)
0 mg cholesterol
44 g carbohydrate
10 g protein
11 g fiber
490 mg sodium