Kerry's Beany Salad recipe
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Ingredients
- ½ cup pearl barley ½ cup long-grain white rice 1 cup canned black beans, drained 1 cup canned kidney beans, drained 1 cup whole corn kernels, cooked ½ cup chopped green onions 1 red bell pepper, chopped ¼ cup chopped fresh cilantro 8 leaves lettuce ¼ cup red wine vinegar 1 clove garlic, minced 1 teaspoon chili powder ½ teaspoon salt ¼ teaspoon crushed red pepper flakes ¼ teaspoon ground black pepper ½ cup olive oil
Nutrition Info
- 379 caloriescarbohydrate: 47.7 gcholesterol: : -fat: 19 gfiber: 8.5 gprotein: 7.8 gsaturatedFat: 2.6 gservingSize: -sodium: 476.5 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Kerry's Beany Salad
Directions
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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.