Kerry's Beany Salad recipe

6 servings

1/2 cup pearl barley

1/2 cup long-grain white rice

1 cup canned black beans, drained

1 cup canned kidney beans, drained

1 cup whole corn kernels, cooked

1/2 cup chopped green onions

1 red bell pepper, chopped

1/4 cup chopped fresh cilantro

8 leaves lettuce

1/4 cup red wine vinegar

1 clove garlic, minced

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon ground black pepper

1/2 cup olive oil

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.