Bean and Barley Salad

Bean and Barley Salad
From Taste of Home April/May 2010
Modified by Laura Cannon

Prep/Total Time: 30 min
Yield: 12 servings (3/4 cup each)

3/4 C. quick-cooking barley
1 can (16 oz.) red beans, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
1 can (11 oz.) whole kernel corn, drained
1 large sweet red pepper, finely chopped
6 green onions
1/3 C. minced fresh cilantro

DRESSING:
3/4 C. Olive Oil
1/3 Cup Red wine vinegar (I used apple cider)
2 garlic cloves
1 1/2 tsp. chili powder
3/4 tsp. salt
3/4 tsp. ground cumin
1/4 to 1/2 tsp. crushed red pepper flakes
1/4 tsp. pepper

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, combine the dressing ingredients. Pour over salad; toss to coat. Chill until serving.