Barley And Black Bean Salad - cooking recipe

Ingredients

1 cup quick-cooking pearl barley, uncooked
1 (15 ounce) can black beans, rinsed and drained
1 pint grape tomatoes or 1 pint cherry tomatoes, halved
1/2 cup green bell pepper, finely chopped
2 ounces monterey jack pepper cheese, cut into 1/4 inch cubes
1/3 cup lemon juice
2 tablespoons olive oil
1 teaspoon salt
3/4 cup fresh cilantro leaves (optional)
1/8 teaspoon ground red pepper (optional)

Preparation

Cook barley according to package directions, omitting salt. Drain baarley in a colander, and rinse with cold water until completely cooled.
Combine black beans, next 6 ingredients, and, if desired, cilantro and red pepper in a medium bowl. Add barley to black bean mixture; toss gently.