Bean & Barley Salad

Ingredients

• 3/4 cup quick-cooking barley
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (11 ounces) whole kernel corn, drained
• 1 large sweet red pepper, finely chopped
• 6 green onions, chopped
• 1/3 cup minced fresh cilantro
• 3/4 cup olive oil
• 1/3 cup red wine vinegar
• 2 garlic cloves, minced
• 1-1/2 teaspoons chili powder
• 3/4 teaspoon salt
• 3/4 teaspoon ground cumin
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper