Thursday, April 22, 2010

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.

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

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.

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