Monday, September 13, 2010

Bean Salad

This is a delicious salad! It makes a great potluck dish, light lunch or dinner side dish.  It is so versatile - you can change the dressing or switch out ingredients to get many variations. Super healthy too!

(I ate it all before taking any pictures, a shame because it is a beautiful salad full of colors. You can see a picture at this similar version at allrecipes.)

Bean Salad

1/2 cup pearl barley
1/2 cup rice
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can kidney beans, drained
1 cup frozen whole corn kernels, cooked
1/2 cup chopped green onions
1 red bell pepper, chopped
1/4 cup chopped fresh cilantro

1/4 cup red wine vinegar
1 clove garlic, minced
1 tsp chili powder
1/2 Tbsp salt
1/4 tsp crushed red pepper flakes
1/4 tsp ground black pepper
1/4 cup olive oil

Cook the rice and barley, let cool. (cook the corn too!)
In a large bowl combine barley, rice, beans, corn, onions, bell pepper, cilantro. Mix well.
In a small bowl, whisk together vinegar, garlic, chili powder, salt, pepper flakes, pepper. Whisk in oil, pour over salad, and toss well.

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