Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 cup pearl barley, uncooked
1 cup long grain brown rice, uncooked
2 cans no added salt black beans	Drained and rinsed
2 cans no added salt kidney beans	Drained and rinsed
2 cups whole kernel sweet white corn	Use frozen
1/2 cup green onions, Including greens	Wash, trim and slice.
1 large red bell pepper	Wash, trim and dice
½ cup red wine vinegar
2 cloves fresh garlic, minced Or 1 teaspoon garlic powder	Wash, peel and mince
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon crushed red pepper	Optional
¼ teaspoon ground black pepper
½ cup olive oil

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large saucepan bring 4 cups of water to a boil.
2	Stir in barley and reduce heat to medium low, cover and let simmer for 40-45 minutes or until tender. Let cool.
3	In a saucepan bring 3 cups of water to a boil and add the rice. Reduce heat to low and simmer, cover for about 30 minutes or until tender.
4	Let cool.
5	In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, red bell pepper and cilantro. Mix well. Add ½ cup green onion and mix well.
6	To make the dressing, combine vinegar, garlic, chili powder, salt, paprika, red pepper flakes and black pepper.
7	Whisk in oil and pour over salad. Toss well. Chill.
8	Top with remaining green onions.
9	Serve chilled.