Beany Salad

1/2 cup pearl barley
1/2 cup long grain rice
1 cup canned black beans, drained
1 cup canned red kidney beans, drained
1 cup cooked corn kernels
1/2 cup chopped green onions
1 red bell pepper, chopped
1/4 cup chopped fresh cilantro
lettuce leaves
1/4 cup red wine vinegar
1 clove garlic, minced
1 teaspoon chili powder
1/2 tablespoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
1/2 cup olive oil

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.

Makes 6 servings