KERRY'S BEANY SALAD

Kerry's Beany Salad image

Provided by Anonymous

Time 1h20m

Yield 6

Number Of Ingredients 16

Previous Next

½ cup pearl barley
½ cup long-grain white rice
1 cup canned black beans, drained
1 cup canned kidney beans, drained
1 cup whole corn kernels, cooked
½ cup chopped green onions
1 red bell pepper, chopped
¼ cup chopped fresh cilantro
8 leaves 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

Steps:

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

Nutrition Facts : Calories 379 calories, Carbohydrate 47.7 g, Fat 19 g, Fiber 8.5 g, Protein 7.8 g, SaturatedFat 2.6 g, Sodium 476.5 mg, Sugar 2.5 g