INGREDIENTS
1
(2 ounces) monterey jack cheese with jalapeno peppers, cut into 1/4-inch cubes
1 15 ounce can
Black beans
3/4 cup
Cilantro, fresh
1 pint
Grape or cherry tomatoes
1/2 cup
Green bell pepper
1/3 cup
Lemon juice
1 cup
Pearl barley, quick-cooking
1/8 tsp
Red pepper, ground
1 tsp
Salt
2 tbsp
Olive oil