Ingredients

• 2 tsp (10 mL) canola oil
• ½ cup (125 mL) pot or pearl barley
• 2 cups (500 mL) vegetable stock or water
• 1 (540 mL) can black beans, drained and rinsed
• 1 small yellow bell pepper, thinly sliced
• 8 cherry tomatoes, halved
• ½ cup (125 mL) corn kernels
• ¼ cup (50 mL) chopped chives
• 3 tbsp (45 mL) lime juice
• ¼ cup (50 mL) olive oil
• ½ tsp (2 mL) salt
• ¼ tsp (1 mL) pepper
• Lettuce
• ¼ cup (50 mL) shredded cheddar or monterey jack cheese

In a medium saucepan, heat oil. Add barley and sauté for 3 minutes. Add vegetable stock and bring to a boil. Reduce heat to simmer, cover and cook for 30 minutes; drain and cool.

In a large bowl, combine cooked barley, beans, yellow pepper, tomatoes, corn and chives. In a small bowl, combine lime juice, olive oil, salt and pepper; pour over barley mixture and toss. Serve on lettuce topped with shredded cheese.

Makes 6 servings.

Nutritional Information (per serving): Calories: 273 (269); Protein: 8 g; Carbohydrate: 32 g (31 g); Fibre: 8 g (7 g); Sugars: 3 g (2 g); Fat: 13 g; Saturated Fat: 2.5 g; Trans Fat: 0 g; Cholesterol: 5 mg; Sodium: 835 mg (827 mg); Potassium: 170 mg (112 mg)