Barley And Black Bean Salad

• 1 cup quick-cooking pearl barley, uncooked
• 1 (15 ounce) can black beans, rinsed and drained
• 1 pint grape tomatoes or 1 pint cherry tomatoes, halved
• 1/2 cup green bell pepper, finely chopped
• 2 ounces monterey jack pepper cheese, 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)

1. Cook barley according to package directions, omitting salt. Drain baarley in a colander, and rinse with cold water until completely cooled.
2. Combine black beans, next 6 ingredients, and, if desired, cilantro and red pepper in a medium bowl. Add barley to black bean mixture; toss gently.

pearl barley, black beans, grape tomatoes, green bell pepper, pepper cheese, lemon juice, olive oil, salt, fresh cilantro, ground red pepper

Taken from www.food.com/recipe/barley-and-black-bean-salad-411323 (may not work)