Bean and Barley Salad
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“This is a delicious salad that I found in a Taste of Home magazine. Taste the salad and add an extra splash of red wine vinegar and salt if needed. I sometimes even add a bit more crushed red pepper when I know people that like spicy food is going to be eating it. You could even add a jalapeno if you'd like.”
Bean and Barley Salad
0 recipe photos
READY IN:20mins |
SERVES:12 |
UNITS:US |
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Ingredients Nutrition
- 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
Directions
- 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.
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Bean and Barley Salad