Lunch | Side

Black Bean and Barley Salad

  • 10 Mins

    Prep Time

  • 10 Mins

    Cook Time

  • 6

    Servings

  • 122

    Calories

  • 2g

    Fat

  • 20g

    Carbs

  • 5g

    Protein

Array

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
  • 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.

Recipe adapted from eatingwell.com

Nourishment Notes

Barley

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

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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