Cookbook Cleanout: Barley and Black Bean Salad
Next up in the Cookbook Cleanout of 2010 is the Cooking Light cookbook entitled Super Fast Suppers (published in 2003). This cookbook has a lot of interesting “base” recipes, and gives you variations for the recipes, to help you mix it up a bit. It also gives great tips about healthful eating, and has recipes that are full of fiber, which will keep you full for longer.
One of these fantastic recipes (which just happens to be full of fiber!) is the Barley and Black Bean Salad. This salad is great, because it’s a complete throw-together recipe. We bought the barley in the bulk bin at Whole Foods, and prepared it the night before. Marc chopped everything super quickly and we ate this salad very quickly before heading out for a night of fun with our friends. Perfect — and it kept us full for a looong time. We also had lots of leftovers, and Marc had this salad on the side of his chicken tacos today for lunch.
Barley and Black Bean Salad
from Cooking Light Super Fast Suppers, published in 2003
- 1 cup uncooked pearl barley (use quick cooking barley, if you can find it. We couldn’t find it, so we used regular pearl barley. This, in and of itself is not quick cooking — it takes close to an hour to prepare– but you can make it ahead.)
- 1 15-oz. can black beans, rinsed and drained
- 1 pint grape or cherry tomatoes, halved
- 1/2 c. finely chopped poblano pepper (or green pepper, if you don’t like poblanos)
- 1/2 c. pepper jack cheese, cut into 1/4″ cubes
- Juice of one lemon
- 2 tbsp. olive oil
- 1 tsp. salt
- 3/4 c. fresh cilantro (optional)
- 2 shakes cayenne pepper
- Cook barley according to directions, omitting salt. Drain barley in a colander, and rinse with cold water until completely cooled.
- Combine black beans, next 6 ingredients, and if desired, cilantro and cayenne in a medium bowl. Add barley to black bean mixture and toss gently
Yield: 4 servings
Fat: 12 grams
Fiber: 12.2 grams
Weight Watchers Points: 7