Bean & Barley Salad

  Salads

"This hearty salad lasts for days in the fridge - perfect for leftovers. We like to spoon it onto pita chips. It's wonderful!"

Bean & Barley Salad

Average Rating: 4.666666

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 12 servings (3/4 cup each).

Ingredients

  • 3/4 cup quick-cooking barley
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (11 ounces) whole kernel corn, drained
  • 1 large sweet red pepper, finely chopped
  • 6 green onions, chopped
  • 1/3 cup minced fresh cilantro

  • 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 to 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper

Instructions

  • 1. Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro.
  • 2. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Chill until serving.

Nutrition Facts

3/4 cup: 246 calories, 14g fat (2g saturated fat), 0 cholesterol, 350mg sodium, 24g carbohydrate (3g sugars, 6g fiber), 6g protein.

Tags