Kerry'S Beany Salad

Name: Kerry'S Beany Salad
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

16 ingredients

4 steps

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

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.