SOUTHWESTERN BLACK BEAN SALAD

1 1/4 cups water
1/3 cup pearl barley
1/2 tsp. salt
1 (15 oz.) can black beans, rinsed and drained
1 small yellow or orange bell pepper, seeded and chopped
1 small tomato, seeded and chopped
1 small zucchini, chopped
1 cup diced jicama (optional)
3 oz. pepper or plain Monterey Jack cheese, cut in small cubes
1 medium scallion (green and white part), chopped
Juice of 1 lime
1 tsp. canola oil
1 tsp. dried oregano
1 tsp cumin seeds
Pinch of cayenne (optional)
Freshly ground black pepper and salt, to taste

In a medium saucepan, bring the water to a boil. Add the barley and 1/2 teaspoon salt. Reduce heat, cover and simmer until the barley is tender, about 20 minutes. Drain it well and allow it to cool to room temperature.

In a large bowl, combine the cooled barley, beans, bell pepper, tomato, zucchini, jicama (if desired), cheese, scallion, and lime juice, mixing with a fork.

In a small pan heat the canola oil. Add the oregano, cumin seeds and cayenne (if using), and sauté for 1 minute.

Pour the herb mixture over top of salad, tossing to distribute it evenly. Season it with salt and pepper, according to taste.

Servings: 6