Beany Salad Recipe
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 This recipe for Beany Salad, by Janet Clark, is from The Trail Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Janet Clark
Added: Sunday, June 3, 2007
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup pearl barley
1/2 cup long-grain brown rice
1 cup black beans, drained
1 cup black eyed peas, drained
1 cup corn
1/2 cup chopped green onions
1 red bell pepper, chopped
1/4 cup fresh cilantro, chopped
Dressing
1/4 cup red wine vinegar
1 clove garlic, minced
1 tsp. chili powder
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes
1/2 cup olive oil
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Directions: |
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 40 - 45 minutes, until tender. Cool.
In another saucepan, bring 1 1/2 cups water to a boil, add rice, Reduce heat to low and simmer, covered, for 20 minutes or until tender.
In a large bowl, combine barley, rice, beans, corn, onions, red pepper, and cilantro. Mix well.
Whisk together dressing ingredients in a small bowl. Pour over salad and toss well. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:15-20 minutes after cooing rice and barley |
Personal
Notes: |
Personal
Notes: I use this not only as a salad, but serve with tortilla chips as a salsa. Also good as filling in a rolled tortilla shell.
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