Bean and barley salad is my go-to for summer potlucks, and I have had many requests for this recipe . . . I'm sorry I keep forgetting to get the recipe out, here it is!
Of course, give credit where it is due, right? My co-worker brought the B&B salad in for her dinner and when I tried a nibble I had to have the recipe. And where did she get it from? Taste of Home magazine. What's funny is that on the same photocopied page there is an absolutely delicious sounding recipe for Chocolate Lover's Delight Cake, and I haven't even made it yet. That's how wonderful this salad is, it trumps buttermilk and melted German sweet chocolate in combination with 2 cups heavy whipping cream!
Without further ado:
Bean and Barley Salad
3/4 cup quick-cooking barley
1 can (16 oz.) kidney 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, chopped
1/3 cup minced fresh cilantro (I hate cilantro, so never put this in!)
3/4 cup olive oil (I use about 2/3 this amount)
1/3 cup red wine vinegar (I like balsamic better)
2 garlic cloves, minced
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 dressing ingredients. Pour over the salad; toss to coat. Chill until serving.
And another note from the blogger . . . this is a salad best made the day before or at least the morning of the day you are serving it . . . more time for the dressing to really soak in. Enjoy!