Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 (14. 5 oz. can) black beans	Drained and rinsed
1 (14. 5 oz. can) pinto beans	Drained and rinsed
2 cups uncooked barley
5 1/2 cups water
1/2 cup green bell pepper	Washed, trimmed and diced
1 cup salsa
1 cup frozen corn kernels	Thawed
8 green onions with green tops	Washed, trimmed and chopped
1 teaspoon ground cumin
2 teaspoons chili powder
2 Tablespoons olive oil
1 teaspoon salt
1/4 teaspoon black pepper
½ cup shredded low fat cheddar cheese	For vegan: use vegan cheese

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Bring barley and water to a boil in a saucepan.
2	Reduce heat to medium-low, cover, and simmer until barley is tender and the liquid has been absorbed, 30 to 45 minutes.
3	In a large bowl combine black beans, pinto beans, barley, bell pepper, corn, salsa, corn, green onions, cumin, chili powder, olive oil, salt and pepper.
4	Toss to coat. Chill. Top with Cheese and serve.