Bean And Barley Salad

• 3/4 cup quick-cooking barley
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (11 ounce) can whole kernel corn, drained
• 1 large sweet red pepper, finely chopped
• 6 green onions, chopped
• 1/3 cup cilantro, minced
• 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 - 1/2 teaspoon crushed red pepper flakes (I use 1/2 tsp. and could even use a bit more I think)
• 1/4 teaspoon pepper

1. 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, combine the dressing ingredients. Pour over salad; toss to coat. Chill until serving.

quickcooking barley, kidney beans, black beans, whole kernel corn, sweet red pepper, green onions, cilantro, dressing, olive oil, red wine vinegar, garlic, chili powder, salt, ground cumin, red pepper, pepper

Taken from www.food.com/recipe/bean-and-barley-salad-424341 (may not work)