1/2 C. pearl barley
1 1/2 C. reduced-sodium chicken broth
1 medium red bell pepper
1 can (15 oz.) black beans, drained and rinsed
2 beefsteak tomatoes, chopped
3 scallions (white and light green parts), thinly sliced
1 T. minced jalapeno pepper
1 T. extra-virgin olive oil
5 T. fresh lime juice
1 tsp. ground cumin
1/4 C. finely chopped fresh cilantro or parsley
Salt and black pepper

Combine barley and broth in medium saucepan over high heat. Bring to a boil; reduce heat, cover, and simmer 35 minutes, until barley is tender and broth absorbed. Uncover; let cool. Place pepper over gas flame or under broiler until charred on all sides. Enclose in paper bag and let stand 10 minutes. Peel off blackened skin. Seed and dice pepper. In large bowl, combine barley, bell pepper, beans, tomatoes, scallions, jalapeno, oil, lime juice, cumin, and cilantro or parsley. Season with salt and pepper to taste. Serve warm or at room temperature.

Yield: 6 servings
Calories: 230
Fat: 5g
Fiber: 11g