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.
1 person made this
Ingredients
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
Method
Prep:15min ›
Cook:1hr5min ›
Ready in:1hr20min
- 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.
- 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.
- In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, red bell pepper and coriander. Mix well.
- 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.
- Transfer to a letuce-lined bowl to serve.
Tip
This recipe is copied from Allrecipes.com. 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.
Tip
Dried red pepper flakes (American) are equivalent to red chilli flakes.
