Bean and Barley Salad

This is a delicious salad that I found in a Taste of Home magazine. Taste the salad and add an extra splash of red wine vinegar and salt if needed. I sometimes even add a bit more crushed red pepper when I know people that like spicy food is going to be eating it. You could even add a jalapeno if you'd like.

• Ready In: 20 mins
• Serves: 12

Ingredients

• 3⁄4 cup quick-cooking barley
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (11 ounce) can whole kernel corn, drained
• 1  large  sweet red pepper, finely chopped
• 6  green onions, chopped
• 1⁄3 cup cilantro, minced

• Dressing

• 3⁄4 cup olive oil
• 1⁄3 cup red wine vinegar
• 2  garlic cloves, minced
• 1 1⁄2 teaspoons chili powder
• 3⁄4 teaspoon salt
• 3⁄4 teaspoon ground cumin
• 1⁄4-1⁄2 teaspoon crushed red pepper flakes (I use 1/2 tsp. and could even use a bit more I think)
• 1⁄4 teaspoon pepper

Directions

1. 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.