Barley, Grilled Pepper, and Black Bean Salad

[Guest guest]

Orchid..

Thanks for sharing this. I will definately make this.

Di

[Guest guest]

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.

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Serves 4

Ingredients

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

Instructions

1. 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.

2. 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.

3. 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.

Nutritional Information:

230 calories

5 g total fat (1 g sat)

0 mg cholesterol

44 g carbohydrate

10 g protein

11 g fiber

490 mg sodium

Orchid