Kerry's Beany Salad

Red and black beans join barley, rice, peppers, and green onions in this robust salad, dressed with a fiery vinegar and oil dressing. Makes a great side dish for ribs or a grilled steak.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 20 mins
• Calories: 379 Calories

Ingredients

• ½ teaspoon salt
• ½ cup olive oil
• ¼ cup chopped fresh cilantro
• 1 clove garlic, minced
• ¼ teaspoon ground black pepper
• ½ cup chopped green onions
• 1 red bell pepper, chopped
• 1 teaspoon chili powder
• ¼ teaspoon crushed red pepper flakes
• 1 cup whole corn kernels, cooked
• 1 cup canned kidney beans, drained
• ¼ cup red wine vinegar
• ½ cup pearl barley
• ½ cup long-grain white rice
• 1 cup canned black beans, drained
• 8 leaves lettuce

Recipe Instructions

Step 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.

Step 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.

Step 3

In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, onions, red bell pepper and cilantro. Mix well.

Step 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.