Barley and Bean Salad
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. |
