Barley and Black Bean Salad

Barley and Black Bean Salad

A quick and easy to make dinner for 4 or two really hungry people in just a little over 20 minutes.

We used quinoa for the gluten free quality and a bit more protein, added himalayan salt for the healthy minerals and left out the olive oil but used real butter in the quinoa.  On the tasty scale, WAY tasty!



  • Prep Time: 
  • Cook Time: 
  • Yield: 4 servings (serving size: about 1 1/2 cups)


  • 1 cup uncooked quick-cooking pearl barley
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 pint grape or cherry tomatoes, halved
  • 1/2 cup finely chopped green bell pepper
  • 1/2 cup (2 ounces) Monterey Jack cheese with jalapeño peppers, cut into 1/4-inch cubes
  • 1/3 cup lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 3/4 cup fresh cilantro leaves (optional)
  • 1/8 teaspoon ground red pepper (optional)


Cook barley according to package 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 red pepper in a medium bowl.  Add barley (or quinoa) to black bean mixture; toss gently.