Ingredients
3/4 cup quick-cooking barley1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 can (11 ounces) whole kernel corn, drained1 large sweet red pepper, finely chopped6 green onions, chopped1/3 cup minced fresh cilantroDRESSING:3/4 cup olive oil1/3 cup red wine vinegar2 garlic cloves, minced1-1/2 teaspoons chili powder3/4 teaspoon salt3/4 teaspoon ground cumin1/4 to 1/2 teaspoon crushed red pepper flakes1/4 teaspoon pepper
Preparation
Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro.
In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Chill until serving.
