Spicy Barley and Black Bean Salad
Minutes Prep time: 25
Minutes Total time: 25
Servings: 4
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 25
Servings: 4
Difficulty: easy
1 cup quick cook barley, uncooked
1-1/2 cups Birds Eye® Sweet Kernel Corn, cooked and cooled
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1/4 cup sliced green onions, white and green parts
1/2 cup shredded Cheddar or Mexican blend cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 157 mg | 16% |
Carbohydrate | 54 g | 18% |
Cholesterol | 14 mg | 5% |
Total Fat | 6 g | 10% |
Iron | 2 mg | 14% |
Calories | 316 kcal | 16% |
Sodium | 877 mg | 37% |
Protein | 13 g | 26% |
Saturated Fat | 3 g | 14% |
Sugars | 5 g | 1% |
Vitamin C | 8 mg | 14% |
Cook barley according to package directions; drain if necessary. Place barley in large bowl. Add corn, garlic salt and pepper; toss to combine.
Add black beans, drained tomatoes and onions. Sprinkle with cheese just before serving.
For a milder flavor, use Ro*Tel® Mild Diced Tomatoes & Green Chilies.
Three cups cooked rice or orzo (rice-shaped pasta) may be used in place of the barley.
Spicy Barley and Black Bean Salad