Bean and Barley Salad

As found by Janelle Lee in the April/May 2010 issue of Taste of Home.

Obviously, you can use regular barley, and soak and cook your own beans rather than using canned if you prefer to do so.

Salad:

3/4 cup quick cooking barley

1 can (16 oz. ) kidney beans, rinsed and drained

1 can (15 oz.) black beans, rinsed and drained

1 can (11 oz.) whole kernel corn, drained

1 large sweet red pepper, finely chopped

6 green onions, chopped

1/3 cup fresh cilantro, chopped

Dressing:

3/4 cup olive oil

1/3 cup red wine vinegar

2 garlic cloves, minced

1 1/2 tsp. chili powder

3/4 tsp. salt

3/4 tsp. cumin

1/4 to 1/2 tsp. crushed red pepper flakes

1/4 tsp. pepper

Prepare barley according to package directions. Transfer to a large bowl; stir in beans, corn, red pepper, onions, and cilantro.

In a small bowl, combine the dressing ingredients. Pour over salad and toss to coat. Chill until serving.