Kerry's Beany Salad Recipe

Kerry's Beany Salad Recipes

  • PREP 15 mins
  • COOK 1 hr 5 mins
  • READY IN 1 hr 20 mins 


Original recipe makes 6 servings
  •  1/2 cup pearl barley
  •  1/2 cup long-grain white rice
  •  1 cup canned black beans, drained
  •  1 cup canned kidney beans, drained
  •  1 cup whole corn kernels, cooked
  •  1/2 cup chopped green onions
  •  1 red bell pepper, chopped
  •  1/4 cup chopped fresh cilantro
  •  8 leaves lettuce
  •  1/4 cup red wine vinegar
  •  1 clove garlic, minced
  •  1 teaspoon chili powder
  •  1/2 teaspoon salt
  •  1/4 teaspoon crushed red pepper flakes
  •  1/4 teaspoon ground black pepper
  •  1/2 cup olive oil

  1. 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.
  2. 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.
  3. In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, onions, red bell pepper and cilantro. Mix well.
  4. 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.

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