Want to cut this down
to two servings?
Sales based on ZIP Code:
Change This?
Ingredients
- 1 cup quick cook barley, uncooked
- 1-1/2 cups frozen whole kernel corn, thawed
- 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*
| Serving Size | 4 servings (1-1/2 cups each) |
| Calories | 316 |
Directions
- 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.
Cook's Tips
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.
| Nutrition Information | close | |
| Amount per Serving | ||
| Calories | 316 | |
| % Daily Value* | ||
| Total fat | 6 g | 10% |
| Saturated fat | 3 g | 16% |
| Cholesterol | 15 mg | 5% |
| Sodium | 907 mg | 38% |
| Carbohydrate | 54 g | 18% |
| Dietary fiber | 10 g | 41% |
| Sugars | 5 g | 1% |
| Protein | 13 g | 26% |
| Vitamin A | 13% | |
| Vitamin C | 14% | |
| Calcium | 16% | |
| Iron | 14% | |
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
About our Nutrition Information
0 reviews you can use for Spicy Barley and Black Bean Salad
Thank You!
You have successfully submitted your rating or review for this recipe. If you submitted a review, please note that it might take up to 72 hours for your review to appear on our site.
Share Your Review on Facebook
Thank you for sharing your review on Facebook.
5550
* Required Field
next to ingredients in our recipes.
