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Kerry's Beany Salad
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Zesty bean and grain salad with spicy vinaigrette, perfect with ribs or steak.
Ingredients:
  • 0.5 cup pearl barley
  • 0.5 cup long-grain white rice
  • 1 cup canned black beans, drained
  • 1 cup canned kidney beans, drained
  • 1 cup whole corn kernels, cooked
  • 0.5 cup chopped green onions
  • 1 red bell pepper, chopped
  • 0.25 cup chopped fresh cilantro
  • 8 leaves lettuce
  • 0.25 cup red wine vinegar
  • 1 teaspoon chili powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon crushed red pepper flakes
  • 0.5 cup olive oil
Instructions:
  • Bring 2 cups of water to a boil in a large saucepan. Add barley, reduce heat to medium-low, cover, and simmer for 40 to 45 minutes until tender. Allow to cool.
  • Bring 1 1/2 cups of water to a boil in a saucepan. Stir in the rice, cover, and simmer over low heat for approximately 20 minutes until tender. Allow it to cool before serving.
  • Combine the cooled barley, rice, black beans, kidney beans, corn, onions, red bell pepper, and cilantro in a large bowl, ensuring all ingredients are well mixed together.
  • Prepare the dressing by whisking together vinegar, garlic, chili powder, salt, red pepper flakes, and black pepper in a small bowl. Slowly whisk in the oil until well combined. Drizzle the dressing over the salad, toss gently to coat, and serve in a bowl lined with fresh lettuce leaves.

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