Beany Salad

Beany Salad
Beany Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup pearl barley

  • 1/2

    cup long-grain white rice

  • 1

    cup canned black beans, drained

  • 1

    cup canned kidney beans, drained

  • 1

    cup whole corn kernels, cooked

  • 1/2

    cup chopped green onions

  • 1

    red bell pepper, chopped

  • 1/4

    cup chopped fresh cilantro

  • 8

    leaves lettuce

  • 1/4

    cup red wine vinegar

  • 1

    clove garlic, minced

  • 1

    teaspoon chili powder

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon crushed red pepper flakes

  • 1/4

    teaspoon ground black pepper

  • 1/2

    cup olive oil

Directions

In a large saucepan bring 2 cups of water to a boil. Stir in barley and reduce heat to medium-low, cover and simmer for 40 to 45 minutes or until tender. Let cool. In a saucepan bring 1 1/2 cups water to a boil add the rice. Reduce heat to low and simmer, covered for about 20 minutes or until tender. Let cool. In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, onions, red bell pepper and cilantro. Mix well. To make dressing: In a small bowl, whisk together vinegar, garlic, chili powder, salt, red pepper flakes and black pepper. Whisk in oil and pour over salad and toss well. Transfer to a lettuce-lined bowl to serve.

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