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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Chock-full of colorful veggies and fresh garden flavor, this hearty, mouthwatering salad is almost a meal in itself! Shared by Lee Massa, itâs a favorite with her family in Mulberry, Kansas.Lee Ruth Massa, Mulberry, Kansas Ingredients:
1 cup water |
1/2 cup quick-cooking barley |
1/2 cup boiling water |
1/2 cup uncooked minute® 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 |
Directions:
1. 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.
2. 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. Yield: 8 servings.
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