Beanie Salad for 6

[Guest guest]

Beanie Salad

 

1/2 cup pearl barley

2 cups water

 

In a large sauce pan bring the 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.

 

1/2 cup long grain white rice

1-1/2 cups water

 

In a sauce pan bring the water to a boil. Stir in the rice.

Reduce heat to low and simmer, covered for about 20

minutes or until tender. Let cool.

 

Mix in a large bowl:

1 cup canned black beans, rinsed and drained

1 cup canned kidney beans, rinsed and drained

1 cup whole corn kernels, cooked

1/2 cup chopped green onions

1 red bell pepper, chopped

1/4 cup chopped fresh cilantro

 

In a large bowl, combine the cooled barley, rice, black

beans, kidney beans, corn, onions, red bell pepper and

cilantro. Mix well.

 

~~~Dressing~~~

1/4 cup red wine vinegar

1 clove garlic, minced

1 tsp. chili powder

1/2 tsp. salt

1/4 tsp. crushed red pepper flakes

1/4 tsp. ground black pepper

1/2 cup olive oil

 

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 salad to a lettuce lined serving bowl to serve.