Barley, Fennel and Black Bean Wrap
1 cup barley
15.5 oz. can black beans - drained
1 bunch scallions – chopped
1 bulb fennel – chopped fine
½ cup Italian parsley – chopped fine
2 tsp. ground Coriander
½ tsp. salt
¼ tsp. black pepper
Juice of 1 lemon
½ cup Monterey Jack cheese – shredded
2 vine-ripe tomatoes – sliced
1 tbs. olive oil
Flour Tortilla Wrap
Prepare barley as directed.
Gently heat a frying pan with the olive oil. Add the scallions, parsley and fennel and toss. Add the barley, beans, lemon juice and seasonings; toss again.
Gently heat the wrap and cover with the shredded cheese. Add the barley salad, tomato slices and fold.