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Spicy Barley and Black Bean Salad
Total recipe time: 25 minutes
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 ounces each) Rosarita Premium Whole Black Beans, drained, rinsed
- 2 cans (10 ounces 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
Methods/steps
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.
Additional Tips
Courtesy of ConAgra Foods
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