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Beany Salad


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Beany Salad 0 Picture


  • 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



Step 1

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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