Spicy Barley and Black Bean Salad for Two

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Barley, corn, black beans and zesty tomatoes tossed together for a colorful, flavor-packed salad

Sale items for:
  • 1/2 cup quick cook barley, uncooked
  • 3/4 cup frozen whole kernel corn, thawed
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup (1/2 of 15-oz can) drained, rinsed Rosarita® Premium Whole Black Beans
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 2 tablespoons sliced green onions, white and green parts
  • 1/4 cup shredded Cheddar or Mexican blend cheese
  1. Cook barley according to package directions; drain if necessary. Place barley in medium bowl. Add corn, garlic salt and pepper; toss to combine.
  2. 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.

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Nutrition Information
Calories: 314 View complete nutrition information
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