Bean And Barley Salad Recipe

Ingredients for Bean And Barley Salad

• Quick Cooking Barley
• Kidney Beans
• Black Beans
• Whole Kernel Corn
• Sweet Red Pepper
• Green Onions
• 1/2 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 1/4 cup red wine vinegar
• Garlic Cloves
• Chili Powder
• 1/2 teaspoon salt
• Ground Cumin
• Crushed Red Pepper Flakes
• Pepper

How to Make Bean And Barley Salad

1. Cook 1 cup of barley according to package directions. Rinse under cold water once cooked and set aside to cool.
2. In a large bowl, combine the cooked barley, 1 (15-ounce) can of kidney beans (drained and rinsed), 1 cup of frozen or fresh corn kernels, 1/2 cup of chopped red bell pepper, 1/2 cup of chopped red onion, and 1/2 cup of chopped fresh cilantro.
3. In a small bowl, whisk together 1/4 cup of red wine vinegar, 2 tablespoons of olive oil, 1 tablespoon of Dijon mustard, 1 teaspoon of honey, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
4. Pour the dressing over the salad and gently toss to coat.
5. If desired, add a pinch of crushed red pepper flakes or a thinly sliced jalapeño for extra heat.
6. Refrigerate for at least 30 minutes to allow the flavors to meld before serving. Enjoy!