- 1 cup quick-cooking barley
- ¾ cup long grain rice
- 1 cup canned black beans, drained
- 1 cup canned kidney beans, drained
- 1 cup whole kernel corn, drained
- ½ cup green onions, chopped
- 1 red bell pepper, chopped
- ¼ cup fresh cilantro, chopped
- lettuce
- ¼ cup red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon ground black pepper
- ½ cup olive oil
ingredients
directions
1. In a large saucepan bring 2 cups of water to a boil. Stir in barley and reduce heat to low, cover and simmer for 10-12 minutes. 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. |
Categories
Rice and Pasta, Salads, Side Dish
