Kwanzaa Salad

Kwanzaa Salad
Yield: 8 cups Prep 30 mins Cook 10 mins

Ingredients

  • 1 cup quick-cooking barley
  • 1 can (19 ounces) black beans, drained and rinsed
  • 1 large red bell pepper, chopped
  • 1 large green bell pepper, chopped
  • 1/4 cup parsley, chopped
  • 2 shallots, finely chopped
  • 1/4 cup olive oil
  • 2 tablespoons white-wine vinegar
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon sugar
  • Salt and pepper to taste
  • 6 - 8 drops hot-pepper sauce, or to taste

Make It

1. Bring 2 cups water and 1 teaspoon salt to boil in a medium saucepan. Stir in barley and simmer 8 to 10 minutes, or until tender. Remove from heat and let stand 3 minutes.

2. Meanwhile, in large bowl, combine beans, bell peppers, parsley, and shallots. Add cooked barley and toss. In small bowl, whisk together oil, vinegar, cumin, sugar, salt and pepper, and hot-pepper sauce. Pour over salad and toss until thoroughly combined.

Nutrition Facts

Amount Per Serving: cal. (kcal): 86, Fat, total (g): 4, carb. (g): 11, fiber (g): 2, pro. (g): 2, Percent Daily Values are based on a 2,000 calorie diet.