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Beany Salad Recipe

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This recipe for Beany Salad, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Clark
Added: Sunday, June 3, 2007

Category:
Category:

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

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.

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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