Spicy Barley and Black Bean Salad for Two
25Prep Time Minutes
25Total Time Minutes
7Number of Ingredients
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
|% Daily Value|
|Total Fat||6 g||9%|
|Saturated Fat||3 g||16%|
|Dietary Fiber||10 g||40%|
|Vitamin C||8 mg||14%|
|Vitamin A||671 iu||13%|
Cook barley according to package directions; drain if necessary. Place barley in medium bowl. Add corn, garlic salt and pepper; toss to combine.
Add black beans, drained tomatoes and onions. Sprinkle with cheese just before serving.
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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