Kerry's Beany Salad Recipe

Ingredients
<br>- 1/2 cup pearl barley
<br>- 1/2 cup long-grain white rice
<br>- 1 cup canned black beans, drained
<br>- 1 cup canned kidney beans, drained
<br>- 1 cup whole corn kernels, cooked
<br>- 1/2 cup chopped green onions
<br>- 1 red bell pepper, chopped
<br>- 1/4 cup chopped fresh cilantro
<br>- 8 leaves lettuce
<br>- 1/4 cup red wine vinegar
<br>- 1 clove garlic, minced
<br>- 1 teaspoon chili powder
<br>- 1/2 teaspoon salt
<br>- 1/4 teaspoon crushed red pepper flakes
<br>- 1/4 teaspoon ground black pepper
<br>- 1/2 cup olive oil
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 3: In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, onions, red bell pepper and cilantro. Mix well.
<br>step 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.
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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
step 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.
step 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.
step 3: In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, onions, red bell pepper and cilantro. Mix well.
step 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.

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