Beany Salad

• 1/2 cup pearl barley
• 1/2 cup long-grain brown rice
• 1 can black beans, drained
• 1 can dark red kidney beans, drained
• 1 can corn kernels, drained
• 1/2 cup chopped green onions
• 1 red bell pepper, chopped
• 1/2 cup fresh cilantro, chopped
• Dressing
• 1/4 cup white basalmic vinegar
• 1/4 cup olive oil
• 1 or 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper
• 1 or 2 tsp chili powder

1. In 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. Cool.
2. In another saucepan, bring 1 1/2 cups water to a boil; add the rice. Reduce heat to low and simmer, covered, for 20 minutes, or until tender. Cool.
3. In a large bowl, combine barley, rice, beans, corn, onions, red bell pepper and cilantro. Mix well.
4. Make dressing, in a small bowl, whisk together vinegar, garlic, chili powder, salt, black pepper and pepper flakes. Whisk in oil. Pour over salad and toss well. Serve.

pearl barley, longgrain brown rice, black beans, dark red kidney beans, corn kernels, green onions, red bell pepper, fresh cilantro, dressing, white basalmic vinegar, olive oil, garlic, salt, black pepper, red pepper, chili powder

Taken from www.epicurious.com/recipes/member/views/beany-salad-1273884 (may not work)