Rice And Barley Salad

• 1 cup water
• 1/2 cup quick-cooking barley
• 1/2 cup boiling water
• 1/2 cup uncooked instant brown rice
• 1 can (15 ounces) black beans, rinsed and drained
• 1 each large green and sweet yellow pepper, chopped
• 1 large sweet yellow pepper, chopped
• 1 jar (2 ounces) diced pimientos, drained
• 1/3 cup chopped sweet onion
• 1/4 cup minced fresh parsley
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 garlic cloves, minced
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper

1. In a small saucepan, bring water and barley to a boil. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Meanwhile, in a small bowl, combine the boiling water and rice; cover and let stand for 5 minutes. Fluff with a fork.
2. In a large bowl, combine the beans, peppers, pimientos, onion, parsley, barley and rice. In a small bowl, whisk the oil, vinegar, garlic, sugar and seasonings. Stir into barley mixture. Cover and refrigerate for at least 30 minutes before serving.

water, barley, boiling water, brown rice, black beans, green, sweet yellow pepper, pimientos, sweet onion, fresh parsley, olive oil, red wine vinegar, garlic, sugar, salt, ground cumin, pepper, cayenne pepper

Taken from www.tasteofhome.com/recipes/rice-and-barley-salad/ (may not work)