Tuna, Barley, and Black Bean Salad

This dish can be made ahead of time and allowed to sit in the refrigerator until dinner. Serve it on a bed of Romaine lettuce with extra dressing on the side.

Ingredients:

• 1 cup of quick cooking pearl barley
• ½ cup Asian style salad dressing
• 2 cans water packed tuna
• 1 can black beans, rinsed and drained
• 1 bell pepper, chopped into small pieces
• 1 green onion, chopped fine
• 1 head of Romaine lettuce, chopped

Preparation:
Cook the barley according to package directions.
Toss with the tuna, black beans, bell pepper, and onion with ¼ cup of salad dressing
Serve over a bed of lettuce with additional dressing on the side.

You can change the flavor of this salad by choosing an Italian dressing, or a raspberry vinaigrette.

Wine pairing:
This salad pairs perfectly with Daniel Gehrs Oak Free Chardonnay or Barefoot Chardonnay.

Photo/Suzanne Pitner
More great recipes are at my Sacramento Easy Meals Examiner website.

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