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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This hearty salad lasts for days in the fridge - perfect for leftovers. We like to spoon it onto pita chips. It's wonderful! Janelle Lee, Appleton, WI Ingredients:
3/4 cup quick-cooking barley |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1 can (11 ounces) whole kernel corn, drained |
1 large sweet red pepper, finely chopped |
6 green onions, chopped |
1/3 cup minced fresh cilantro |
dressing: |
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 to 1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon pepper |
Directions:
1. Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro.
2. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Chill until serving. Yield: 12 servings (3/4 cup each).
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