Ingredients
1/2 cup pearl barley
1/2 cup long-grain brown rice
1 can black beans, drained
1 can dark red kidney beans, drained
1 can corn kernels, drained
1/2 cup chopped green onions
1 red bell pepper, chopped
1/2 cup fresh cilantro, chopped
Dressing
1/4 cup white basalmic vinegar
1/4 cup olive oil
1 or 2 cloves garlic, minced
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp crushed red pepper
1 or 2 tsp chili powder
Preparation
In 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. Cool.
In another saucepan, bring 1 1/2 cups water to a boil; add the rice. Reduce heat to low and simmer, covered, for 20 minutes, or until tender. Cool.
In a large bowl, combine barley, rice, beans, corn, onions, red bell pepper and cilantro. Mix well.
Make dressing, in a small bowl, whisk together vinegar, garlic, chili powder, salt, black pepper and pepper flakes. Whisk in oil. Pour over salad and toss well. Serve.
