Kerry's beany salad

    1 hour 20 min

    Submitted by Jessica on the .com site: Red and black beans join barley, rice, peppers, and green onions in this robust salad, dressed with a fiery vinegar and oil dressing. Makes a great side dish for ribs or grilled steak.

    Hampshire, England, UK
    1 person made this

    Serves: 6 

    • 100g pearl barley
    • 90g long grain white rice
    • 225g tinned kidney beans, drained
    • 225g tinned black beans, drained
    • 155g tinned sweetcorn, drained
    • 50g chopped spring onions
    • 1 red bell pepper, chopped
    • 10g chopped fresh coriander
    • 60ml red wine vinegar
    • 1 clove garlic, minced
    • 3g chilli powder
    • 3g salt
    • 1 small pinch crushed red pepper flakes
    • 1 small pinch ground black pepper
    • 120ml olive oil
    • 8 lettuce leaves as required

    Prep:15min  ›  Cook:1hr5min  ›  Ready in:1hr20min 

    1. In a large saucepan bring 2 cups water to the boil. Stir in the barley, reduce heat to medium-low, cover and simmer for 40 to 45 minutes or until tender. Let cool.
    2. In a saucepan bring 1½ cups water to the boil and 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, red bell pepper and coriander. Mix well.
    4. To make the dressing: In a small bowl, whisk together vinegar, garlic, chili powder, salt, red pepper flakes (I use chili flakes), and black pepper. Whisk in oil and pour over salad. Toss well.
    5. Transfer to a letuce-lined bowl to serve.


    This recipe is copied from I tend to cook the barley for 25 minutes, then add the rice - this helps reduce the number of saucepans needed and is also lower in energy consumption.


    Dried red pepper flakes (American) are equivalent to red chilli flakes.

    See it on my blog

    Original recipe on

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)