Barley and Bean Salad

1 cup pearl barley
1 cup long grain brown rice
1 can black beans, drained
1 can kidney beans, drained
2 cups whole kernel sweet white corn
1 cup chopped green onions
1 large red bell pepper, chopped
1/2 cup loosely packed fresh cilantro
1 cup red wine vinegar
2 cloves fresh garlic, minced
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon crushed red pepper (optional)
1/4 teaspoon ground black pepper
1/2 cup olive oil
1. In a large saucepan bring 4 cups of water to a boil. Stir in barley and reduce heat to medium low cover and simmer for 40-45 minutes or until tender. Let cool.
2. In a saucepan bring 3 cups water to a boil and add the rice. Reduce heat to low and simmer, covered for about 30 minutes or until tender. Let cool.