THIS QUICK-TO-PREPARE DISH IS LOADED WITH THE NUTRIENTS AND PHYTOCHEMICALS IN BEANS, BARLEY AND CELERY THAT CAN SUBSTANTIALLY REDUCE YOUR CANCER RISK!

2 tsp. extra-virgin olive oil

3 cloves garlic, minced

2 large stalks of celery, thinly sliced

1 yellow onion, coarsely chopped

1 red bell pepper, diced

2 cups cooked pearl or pot barley

1 (19-oz. ) can black beans, drained and rinsed

2 tsp. Worcestershire sauce

1 tsp. ground cumin

1/2 tsp. chilli powder

1/4 cup chopped fresh cilantro, for garnish

1 lime, cut into wedges, for garnish

In a large, heavy-bottom skillet, heat oil over medium heat. Add garlic, celery, onion and red bell pepper. Saute, stirring frequently, until onion is translucent (approximately 5 minutes). Stir in cooked barley, black beans, Worcestershire sauce, cumin and chilli powder. Cook, stirring often, until mixture is heated through and has a slightly dry texture (approximately 10 minutes). Garnish with chopped cilantro and lime wedges.

Makes four (4) servings.