black bean and barley salad

[Guest guest]

I bet this one is portable, too!

 

 

 

* Exported from MasterCook *

 

Black Bean and Barley Salad

 

Recipe By :Culinary Cafe

Serving Size : 6 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups water

1 cup quick cooking barley -- uncooked

1 1/2 cups diced cucumber -- remove peel and seeds

1 cup chopped tomato

1/2 cup minced fresh parsley

1 15-oz 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

 

 

Yield:

" 6 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 404 Calories; 6g Fat (13.8% calories from

fat); 20g Protein; 70g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 282mg

Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1

Fat.

 

Serving Ideas : 6 main dishes, 12 side or buffet dishes

 

 

Nutr. Assoc. : 0 2151 3010 0 0 0 0 0 0 0 0

 

 

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