Kerry's Beany Salad
lettuce, black beans, corn, beans, rice, barley, vinegar, onions, cilantro, garlic, chili
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 for Kerry's Beany Salad Recipe
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.
Read the full directions on Allrecipes.com
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