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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Beany Salad Recipe

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This recipe for Beany Salad is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup pearl barley
1/2 cup long-grain brown rice
1 cup black beans, drained
1 cup black eyed peas, drained
1 cup corn
1/2 cup chopped green onions
1 red bell pepper, chopped
1/4 cup fresh cilantro, chopped

Dressing
1/4 cup red wine vinegar
1 clove garlic, minced
1 tsp. chili powder
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes
1/2 cup olive oil
Directions:
Directions:
In a large saucepan, bring 2 cups of water to a boil. Stir in barley and reduce heat to medium-low. Cover and simmer 40 - 45 minutes, until tender. Cool.

In another saucepan, bring 1 1/2 cups water to a boil, add rice, Reduce heat to low and simmer, covered, for 20 minutes or until tender.

In a large bowl, combine barley, rice, beans, corn, onions, red pepper, and cilantro. Mix well.

Whisk together dressing ingredients in a small bowl. Pour over salad and toss well.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15-20 minutes after cooing rice and barley
Personal Notes:
Personal Notes:
I use this not only as a salad, but serve with tortilla chips as a salsa. Also good as filling in a rolled tortilla shell.

 

 

 

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