Pharmacy Notices
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
  • Instructions & Tools

    Instructions

Ingredients

  • 6 Servings
  • 122 Calories
  • 2g Fat
  • 20g Carbs
  • 5g Protein
  • 20 Mins Total Time
  • 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
Recipe adapted from eatingwell.com

Nourishment Note

Instructions

  • 6 Servings
  • 122 Calories
  • 2g Fat
  • 20g Carbs
  • 5g Protein
  • 20 Mins Total Time
  • 1

    Wash Hands Wash hands and all cooking surfaces with soap and warm water before beginning.

  • 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 Dishes Wash dishes in hot, soapy water, sanitize cooking tools and surfaces, and thoroughly wash hands.

Recipe adapted from eatingwell.com

Allergen Swap

  • GGluten

    Replace barley with brown rice or another gluten-free grain

Fatigue Buster

  • Store Leftovers

    Store leftover salad, in an airtight container, in the fridge for up to 3 days.

There's plenty more delicious recipes to try!

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