Southwestern Black Bean Salad Wth Barley

• 1/3 Cup barley
• 1 1/4 Cups water
• 1 Can black beans, rinsed and drained
• 1 red pepper, seeded and chopped
• 1 green pepper, seeded and chopped
• 1 yellow pepper, seeded and chopped
• 1 tomato, seeded and chopped
• 1 Cup frozen corn, thawed
• 1 scallion, chopped, white part only
• 1 Teaspoon dried oregano
• 1 Teaspoon dried basil
• juice of 1/2 lime
• 2 Ounces shredded Monterrey jack cheese

1. In medium saucepan, bring the water to a boil. Add the barley and 1/2 teaspoon of salt, if desired. Reduce the heat, cover, and simmer for about 30 min, until the barley is tender. Drain well.
2. In large bowl, combine the barley, beans, pepper, tomato, corn, scallion, spices and lime juice. Stir with a fort. Season to taste with pepper and top with shredded cheese. Serve.

barley, water, black beans, red pepper, green pepper, yellow pepper, tomato, frozen corn, scallion, oregano, basil, lime, cheese

Taken from www.epicurious.com/recipes/member/views/southwestern-black-bean-salad-wth-barley-50116736 (may not work)