Recipes for the Soul---Beany Salad

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Beany Salad

Its' a good idea to prepare the rice and barley ahead of time that way you can just throw the salad together.

Servings: 6Ingredients:1/2 cup pearl barley1/2 cup long-grain white rice1 cup canned black beans, drained1 cup canned kidney beans, drained1 cup whole corn kernels, cooked1/2 cup chopped green onions1 red bell pepper, chopped1/4 cup chopped fresh cilantro8 leaves lettuce1/4 cup red wine vinegar1 clove garlic, minced1 teaspoon chili powder1/2 tablespoon salt1/4 teaspoon crushed red pepper flakes1/4 teaspoon ground black pepper1/2 cup olive oilDirections: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.

2. 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.

3. In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, onions, red bell pepper and cilantro.

Mix well.

4. 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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