A yummy salad with black beans, rice, corn and other good stuff. Its’ a good idea to prepare the rice and barley ahead of time that way you can just throw the salad together.
Prep Time: approx. 15 Min.
Cook Time: approx. 1 Hour 5 Min.
Ready in: approx. 1 Hour 20 Min.
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Makes 6 servings.
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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
Â Â Â pepper flakes
1/4 teaspoon ground black pepper
1/2 cup olive oil
Low Down: the only thing I can see here is to use the Lite version of the olive oil. and vinegar
- 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.
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.