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Join us Sundays at 10:30am - 3307 Wishart Road.

Rice and Black Bean Salad

 

1/2 c. pearl barley uncooked

1/2 c. brown rice uncooked

1 can black beans, drained and rinsed

1c. frozen or canned corn

1 red pepper, seeded and diced

1/2.c green onions, sliced

1/4c. parsley, chopped finely

 

Dressing:

1/3c. red wine vinegar

1/3 c. olive oil

1 clove garlic, pressed

1 tsp. chilli powder

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. chilli flakes

 

Cook barley and rice (cook with 2c. water for 45 minutes).

Let cool completely.

In a serving bowl combine barley, rice, thawed corn, black beans, green onions, red pepper, and parsley.

In a separate small bowl whisk together all dressing ingredients. Pour over salad 1 hour before serving. Stir again before serving. Enjoy!