Black Bean and Barley Salad
-
10 Mins
Prep Time
-
10 Mins
Cook Time
-
6
Servings
122 Calories
- 2g
Fat
- 20g
Carbs
- 5g
Protein
Diarrhea
Ingredients
-
¼ Cup Quick-Cooking Pearled Barley
- 1 ⅓ Cup Water
-
1 (15 oz) Can Black Beans, rinsed, omit if bothersome
- ½ Cup Corn, thawed if frozen, omit if bothersome
- ⅓ Cup Fresh Cilantro, washed and chopped
- Juice of 1 Lime
- 1 Tbsp Extra Virgin Olive Oil
- ¼ Tsp Cumin
- Salt and Pepper, to taste
What You’ll Need
-
Saucepan
-
Spoon
-
Measuring Cups
-
Measuring Spoons
-
Colandar
-
Knife
-
Cutting Board
-
Can Opener
-
Medium Bowl
- Allergens:
- G Gluten
- View Substitutions
-
GGluten:
Replace barley with brown rice or another gluten-free grain
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Cook Barley Cook barley according to package directions.
3.
Combine Ingredients In a medium bowl, combine the cooked barley, black beans, corn, cilantro, lime juice, extra virgin olive oil, cumin, salt, and pepper. Stir until evenly mixed.
4.
Serve & Enjoy Serve at room temperature or place in the refrigerator and serve cold.
5.
Wash Hands Wash hands with soap and water.
Nourishment Notes
Barley is a wonderful source of soluble fiber. Soluble fiber helps to absorb water and add bulk to stool, potentially improving diarrhea symptoms.
Black beans are a great source of water-absorbing soluble fiber, which may provide diarrhea relief.
Fatigue Buster
-
Store Leftovers
Store leftover salad, in an airtight container, in the fridge for up to 3 days.
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