Bean & Barley Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 12 servings (3/4 cup each).
"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
Ingredients
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3/4 cup quick-cooking barley
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (15 ounces) black beans, rinsed and drained
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1 can (11 ounces) whole kernel corn, drained
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1 large sweet red pepper, finely chopped
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6 green onions, chopped
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1/3 cup minced fresh cilantro
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DRESSING:
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3/4 cup olive oil
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1/3 cup red wine vinegar
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2 garlic cloves, minced
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1-1/2 teaspoons chili powder
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3/4 teaspoon salt
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3/4 teaspoon ground cumin
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1/4 to 1/2 teaspoon crushed red pepper flakes
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1/4 teaspoon pepper
Directions
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1.
Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro.
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2.
In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Chill until serving.
Nutrition Facts
3/4 cup: 246 calories, 14g fat (2g saturated fat), 0 cholesterol, 350mg sodium, 24g carbohydrate (3g sugars, 6g fiber), 6g protein.
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