Ingredients
6
6 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 379
- Carbohydrate: 48g
- Fat: 19g
- Fiber: 9g
- Protein: 8g
- Sugar: 3g
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