Barley And Black Bean Salad

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

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

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