Kerry'S Beany Salad

• 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 pepper flakes
• 1/4 teaspoon ground black pepper
• 1/2 cup olive oil

1. 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.
2. 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.
3. 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.

pearl barley, longgrain white rice, black beans, kidney beans, corn kernels, green onions, red bell pepper, fresh cilantro, red wine vinegar, clove garlic, chili powder, salt, red pepper, ground black pepper, olive oil

Taken from www.allrecipes.com/recipe/14237/kerrys-beany-salad/ (may not work)