Bean & Barley Salad

• 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
• 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

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.

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

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