 |
Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
Yummy, yummy, yummy salad with black beans, rice, corn and other good stuff. Its' a good idea to prepare the rice and barley ahead of time that way you can just throw the salad together. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, onions, red bell pepper and cilantro. Mix well.
4. 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.
|
|