Bean & Barley Salad

Name: Bean & Barley Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings (3/4 cup each).
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

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

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

1. Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro.
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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