RICE AND BARLEY SALAD

Rice and Barley Salad image

Chock-full of colorful veggies and fresh garden flavor, this hearty, mouthwatering salad is almost a meal in itself! Shared by Lee Massa, it's a favorite with her family in Mulberry, Kansas.-Lee Ruth Massa, Mulberry, Kansas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 18

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Ingredients

1 cup water
1/2 cup quick-cooking barley
1/2 cup boiling water
1/2 cup uncooked instant brown rice
1 can (15 ounces) black beans, rinsed and drained
1 each large green and sweet yellow pepper, chopped
1 large sweet yellow pepper, chopped
1 jar (2 ounces) diced pimientos, drained
1/3 cup chopped sweet onion
1/4 cup minced fresh parsley
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper

Steps:

In a small saucepan, bring water and barley to a boil. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Meanwhile, in a small bowl, combine the boiling water and rice; cover and let stand for 5 minutes. Fluff with a fork. , In a large bowl, combine the beans, peppers, pimientos, onion, parsley, barley and rice. In a small bowl, whisk the oil, vinegar, garlic, sugar and seasonings. Stir into barley mixture. Cover and refrigerate for at least 30 minutes before serving.

Nutrition Facts : Calories 169 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 254mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges