“Yummy, yummy, yummy salad with black beans, rice, corn and other good stuff. Its' a good idea to prepare the rice and barley ahead of time that way you can just throw the salad together.” - by Jessica
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- In a 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. Let cool.
- In a saucepan bring 1 1/2 cups water to a boil add the rice. Reduce heat to low and simmer, covered for about 20 minutes or until tender. Let cool.
- In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, onions, red bell pepper and cilantro. Mix well.
- To make dressing: In a small bowl, whisk together vinegar, garlic, chili powder, salt, red pepper flakes and black pepper. Whisk in oil and pour over salad and toss well. Transfer to a lettuce-lined bowl to serve.
Nutrition
Amount Per Serving (6 total)
- Calories
- 379 cal
- 19%
- Fat
- 19 g
- 29%
- Carbs
- 47.7 g
- 15%
Based on a 2,000 calorie diet
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Reviews (67)
Rate This Recipe
"Awesome salad! Made the following changes: to the dressing, I added 2 T white sugar, 1 T each lemon and lime juice, 1/2 T Cumin, and some Chipotle hot sauce. To the salad, I used all hulled barley (..." See moreno rice), 1 sweet onion instead of green, doubled the corn (used frozen), and omitted the lettuce. I also added some garbonzo beans, chopped cucumber, a yellow bell pepper, and some tomatoes. Also followed other reviews about the dressing ingredients ratios. The addition of Chipotle sauce and Cumin give this salad a fantastic smoky taste with a kick! Terrific salad...will definitely make again!"
KESELOFF
"I have made this several times and enjoy it every time. I have also made it for gatherings and have had recipe requests each time. I read the previous reviews before preparing it the first time and ..." See moreso made some modifications - double the vinegar, garlic and pepper flakes and cut the oil in half. I use brown rice or white/brown rice mixed. I cook the grains together and add some boullion to the water. And I use italian parsley instead of cilantro (not a fan of cilantro). Thanks for submitting the recipe!"
DSLAUGH
"The recipe makes at least 12 SERVINGS at 1/2 cup. Otherwise, a truly exceptional salad in taste and texture. I prefer to heat the olive oil up to about 200 degree or so and add the garlic and red pe..." See morepper flakes to it. This technique always adds extra zip to oil soluable flavors in these spices. I also took the advice of those who suggested more vinegar and less oil."
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