Skip to main content

Barley and Black Bean Salad

For a different spin on salad, try this low sodium recipe. With very little cholesterol, it packs in flavor with lime juice, Monterey Jack cheese and cilantro.

Suggested Serving Size

3/4 cup


  • 1 cup quick-cooking pearl barley
  • 1 can (15 oz) no-salt-added black beans, rinsed and drained
  • 1 pint grape tomatoes, quartered
  • 1 green bell pepper, finely chopped
  • 1/2 cup Monterey jack cheese or pepper jack cheese, cut into 1/4-inch thick cubes
  • 1 Tbsp olive oil
  • 2 Tbsp lime juice
  • 1 tsp Dijon mustard
  • 1/3 cup chopped fresh cilantro
  • 1/8 tsp salt
  • Black pepper to taste
  • 1/8 tsp crushed red pepper flakes (optional)


  1. Cook barley according to package directions, omitting salt.
  2. Drain barley in a colander, and rinse with cold water until completely cooled.
  3. In a medium bowl, combine remaining ingredients. Add barley to black bean mixture; toss gently. Serve chilled.
Servings Per Container 6
Calories 250
Total Fat 4
Trans Fat 0
Poly Fat 0
Mono Fat 0
Cholesterol 8
Sodium 70
Total Carb 42
Fibers 12
Sugars 0
Proteins 13
Vitamin A 0
Vitamin C 0
Iron 0

Copyright 2020 © Baldwin Publishing, Inc. All rights reserved. Health eCooking® is a registered trademark of Baldwin Publishing, Inc.