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 minced garlic

1 can (about 16 oz) black beans, rinsed
1 small red bell pepper, finely chopped
2 cups thinly sliced romaine lettuce
1 can (about 6.5 oz) water packed chunk light tuna

1. Cook barley in 2 cups water as directed on box. Cool, stirring occasionally.

2. Whisk Dressing ingredients in a large bowl until blended. Add remaining ingredients. Toss gently to mix and coat.

Serves 4
Per Serving: 349 cal; 21 g pro; 41 g car; 11 g fat; 17 mg chol; 504 mg sod

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