Kerry's Beany Salad

Yummy, yummy, yummy salad with black beans, rice, corn and other good stuff. Its' a good idea to prepare the rice and barley ahead of time that way you can just throw the salad together.


Recipes · Salad · Grains · Rice Salad Recipes


Prep Time: 15 mins
Cook Time: 1 hrs 5 mins
Servings: 6
Total Time: 1 hrs 20 mins
Yield: 6 servings

Ingredients

Ingredients List

  • ½ cup pearl barley

  • ½ cup long-grain white rice

  • 1 cup canned black beans, drained

  • 1 cup canned kidney beans, drained

  • 1 cup whole corn kernels, cooked

  • ½ cup chopped green onions

  • 1 red bell pepper, chopped

  • ¼ cup chopped fresh cilantro

  • 8 leaves lettuce

  • ¼ cup red wine vinegar

  • 1 clove garlic, minced

  • 1 teaspoon chili powder

  • ½ teaspoon salt

  • ¼ teaspoon crushed red pepper flakes

  • ¼ teaspoon ground black pepper

  • ½ cup olive oil


Directions

  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.


Nutrition Facts (per serving)

Nutrition Facts
379 Calories
19g Fat
48g Carbs
8g Protein


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