Black Bean And Barley Salad Recipe
Servings: 6
Ingredients
- 2 c. water
- 1 c. quick cooking barley uncooked
- 1 1/2 c. diced cucumber remove peel and seeds
- 1 c. minced tomato
- 1/2 c. chopped fresh parsley
- 1 x 15 ounce can black beans liquid removed
- 1 x clove garlic chopped
- 3 Tbsp. balsamic vinegar
- 2 Tbsp. extra virgin olive oil
- 3/4 tsp salt
- 1/2 tsp coarsely grnd black pepper
Directions
- Bring water to a boil in a medium saucepan; add in barley. Cover, reduce heat, and simmer 12 min or possibly till liquid is absorbed. Remove from heat; let stand, covered, 5 min.
- Combine barley, cucumber, and next 4 ingredients in a large bowl; toss well. Combine vinegar and remaining ingredients. Add in to barley mix, tossing to coat.
- Serving Ideas : 6 main dishes, 12 side or possibly buffet dishes
- Yield: 6 c.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 6 servings | |
| Calories 378 | |
| Calories from Fat 51 | 13% |
| Total Fat 5.84g | 7% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 306mg | 13% |
| Potassium 1085mg | 31% |
| Total Carbs 66.52g | 18% |
| Dietary Fiber 14.9g | 50% |
| Sugars 3.39g | 2% |
| Protein 16.82g | 27% |
