Edamame Salad

This is a delicious and filling lunch!
Edamame Salad

2 c. water

1 cup barley, quick cooking
1 cup edamame
15 ounces canned black beans, rinsed and drained
1 teaspoon olive oil
2 teaspoons red wine vinegar
1/4 teaspoon black pepper
1 cup diced tomatoes

Bring 2 cups of water to boil; add barley, reduce heat, cover and cook 10 minutes. Rinse barley in cold water. Combine all ingredients in a medium bowl. Serve.

Yield: 5 servings. per serving (about 1 cup)=254 Calories; 4g Fat (14.4% calories from fat); 12g Protein; 43g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 281mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

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