Meals Matter

Tuna, Barley and Black Bean Salad

Contributed By: DCC
Maureen Bligh

This recipe can be made up days ahead and add the romaine just before serving.

Ingredients

1 cup Quick cooking pearled barley

Dressing:

3 tbsp Vegetable oil

2 tbsp Distilled white vinegar

2 tsp Each grated, peeled ginger and soy sauce

1/2 tsp Sugar

1/4 tsp Minced garlic

1 can (about 16 oz) black beans, rinsed and drained

1 Small red bell pepper, finely chopped

2 cups Thinly sliced romaine lettuce

1 can (about 6 1/2 oz) water-packed chunk light tuna

Preparation

Cook barley in 2 cups water as directed on box. Cool, stirring occasionally. Whisk Dressing ingredients in a large bowl until blended. Add remaining ingredients. Toss gently to mix and coat.

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Recipe Details

Total Preparation Time: Less than 15 minutes
Ingredients: Bean & Legume
Salads & Dressings
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: High Fiber

Nutrient Information

Calories: 412
Total Fat: 15g
Saturated Fat: 2 g
Polyunsaturated Fat: 9 g
Carbohydrates: 50 g
Protein: 23 g
Sodium: 647 mg
Fiber: 13 g