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Bean & Barley Salad

 Bean &  Barley Salad
"This hearty salad lasts for days in the fridge - perfect for leftovers. We like to spoon it onto pita chips. It's wonderful!" Janelle Lee, Appleton, WI
12 ServingsPrep/Total Time: 30 min.

Ingredients

  • 3/4 cup quick-cooking barley
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (11 ounces) whole kernel corn, drained
  • 1 large sweet red pepper, finely chopped
  • 6 green onions, chopped
  • 1/3 cup minced fresh cilantro
  • DRESSING:
  • 3/4 cup olive oil
  • 1/3 cup red wine vinegar
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons chili powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cumin
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper

Directions

  • Prepare barley according to package directions. Transfer to a large
  • bowl; stir in the beans, corn, red pepper, onions and cilantro.
  • In a small bowl, whisk the dressing ingredients. Pour over salad;
  • toss to coat. Chill until serving. Yield: 12 servings (3/4 cup
  • each).

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Bean & Barley Salad (continued)

Nutritional Facts: 3/4 cup equals 246 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 350 mg sodium, 24 g carbohydrate, 6 g fiber, 6 g protein.