-
-
My review
Kerry's Beany Salad
Jessica
"Yummy, yummy, yummy salad with black beans, rice, corn and other good stuff. Its' a good idea to prepare the rice and barley ahead of time that way you can just throw the salad together."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 20 m servings 379 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- In a large saucepan bring 2 cups of water to a boil. Stir in barley and reduce heat to medium-low, cover and simmer for 40 to 45 minutes or until tender. Let cool.
- In a saucepan bring 1 1/2 cups water to a boil 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, onions, red bell pepper and cilantro. Mix well.
- To make dressing: In a small bowl, whisk together vinegar, garlic, chili powder, salt, red pepper flakes and black pepper. Whisk in oil and pour over salad and toss well. Transfer to a lettuce-lined bowl to serve.
Nutrition Facts
Per Serving: 379 calories; 19 g fat; 47.7 g carbohydrates; 7.8 g protein; 0 mg cholesterol; 477 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 74103 Ratings
-
-
-
-
-
Most helpful positive review
7/8/2005
Awesome salad! Made the following changes: to the dressing, I added 2 T white sugar, 1 T each lemon and lime juice, 1/2 T Cumin, and some Chipotle hot sauce. To the salad, I used all hulled ba...
Most helpful critical review
9/4/2005
Although my family enjoys this dish--- I took it to a picnic, and only 2 people even tried it. Most of it got thrown away. So, not a big crowd pleaser, but tasty if you enjoy this kind of ...
Most helpful
Most positive
Least positive
Newest
7/8/2005
Awesome salad! Made the following changes: to the dressing, I added 2 T white sugar, 1 T each lemon and lime juice, 1/2 T Cumin, and some Chipotle hot sauce. To the salad, I used all hulled ba...
8/20/2001
I have made this several times and enjoy it every time. I have also made it for gatherings and have had recipe requests each time. I read the previous reviews before preparing it the first tim...
9/22/2005
The recipe makes at least 12 SERVINGS at 1/2 cup. Otherwise, a truly exceptional salad in taste and texture. I prefer to heat the olive oil up to about 200 degree or so and add the garlic and ...
7/4/2005
This is an awesome recipe! Beautiful and tastes superb. I have made 2x now over the holiday weekend for different parties. I altered some based upon everyone's feedback...cut oil in half, dou...
9/27/2005
Very colorful and very good. I used double vinegar and half oil as suggested by other reviewers. At first, I thought it was too much vinegar to my taste but with time the flavors blended well. T...
6/15/2005
What a great combination. I use garbonzo beans instead of barley and left out the kidney beans, b/c I didn't have any. I followed others and 1/2c red wine vinegar and 1/4c olive oil. What a wo...
6/24/2002
I enjoyed this salad; my husband thought it was ok. I thought it was better the next day, after it had plenty of time to chill in the fridge. I will make it again.
6/25/2005
This is fantastic. I served it as a side dish today, but I think it is hearty enough to be a main course for a light summer meal! The flavors all work very well together and it is hard to beli...