Bean and Barley Salad
|Pearl barley||1⁄2 Cup (8 tbs)|
|Canned chickpeas||19 Ounce (1 Can, 540 Milliliter)|
|Canned red kidney beans||19 Ounce (1 Can, 540 Milliliter)|
|Canned white kidney beans||19 Ounce (1 Can, 540 Milliliter)|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Chopped fresh coriander/Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Jalapeno peppers||2 , chopped|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Ground cumin||1⁄2 Teaspoon|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
In saucepan of 12 cups (3 L) boiling water, cook barley over medium-high heat for 35 to 40 minutes or until tender but firm; drain and rinse under cold water.
Drain again and place in serving bowl.
Drain and rinse chick-peas, and red and white kidney beans; drain well and add to bowl.
Add onions, coriander and jalapeno peppers.
DRESSING: In small bowl, combine vinegar, garlic, salt, pepper and cumin; gradually whisk in oil.
Toss gently with bean mixture.
(Salad can be covered and refrigerated for up to 1 day.
Seme at room temperature.)