BEAN AND BARLEY SALAD

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Bean and Barley Salad image

This is a delicious salad that I found in a Taste of Home magazine. Taste the salad and add an extra splash of red wine vinegar and salt if needed. I sometimes even add a bit more crushed red pepper when I know people that like spicy food is going to be eating it. You could even add a jalapeno if you'd like.

Provided by JenzyGirl

Categories     < 30 Mins

Time 20m

Yield 12 serving(s)

Number Of Ingredients 15

3/4 cup quick-cooking barley
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can whole kernel corn, drained
1 large sweet red pepper, finely chopped
6 green onions, chopped
1/3 cup cilantro, minced
3/4 cup olive oil
1/3 cup red wine vinegar
2 garlic cloves, minced
1 1/2 teaspoons chili powder
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/4-1/2 teaspoon crushed red pepper flakes (I use 1/2 tsp. and could even use a bit more I think)
1/4 teaspoon pepper

Steps:

  • Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. In a small bowl, combine the dressing ingredients. Pour over salad; toss to coat. Chill until serving.

Nutrition Facts : Calories 255.2, Fat 14.6, SaturatedFat 2, Sodium 351.9, Carbohydrate 26.9, Fiber 7, Sugar 2.2, Protein 6.8

*** Explore more Bean And Barley Salad Recipes »

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