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Monday, August 31, 2009

Bean and Barley Salad


1 cup uncooked barley
1 (15 oz) can red beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can diced tomatoes, drained
2 cups frozen corn, steamed and drained
¼ cup cilantro, chopped
1 teaspoon salt

Combine all ingredients. Serve warm or room temperature with a dollop of my Spicy Red Pepper Dipping Sauce.
Yield: 7 cups

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