Beany Salad

By ccavaletti

Ingredients

• Dressing:
• 1/2 pearl barley
• 1/2 c long grain brown rice
• 1 c canned black beans, drained
• 1 c canned kidney beans, drained
• 1 c corn kernels, cooked
• 1/2 c chopped green onions
• 1 chopped red pepper
• 1/4 c chopped fresh cilantro
• 1/4 c red wine vinegar
• 1 clove garlic, minced
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 1/2 c olive oil

Preparation

Step 1

In a large sauce pan, bring 2 cups water to a boil. Stir in barley and reduce heat to medium-low. Cover and simmer 40-45 minutes or until tender. Cool.

In another sauce pan, bring 1-1/2 c water to a boil; add the rice. Reduce heat to medium-low and simmer, covered 20 minutes or until tender. Cool.

In a large bowl, combine barley, rice, beans, corn, onions, red bell pepper and cilantro.

In a small bowl, whisk together vinegar, garlic, chili powder, salt, black pepper and red pepper flakes. Whisk in oil.

Pour over salad. Toss well.

Serve.