1cupcooked sprouted black beans (or canned), drained and rinsed
1cupcanned organic kidney beans, drained and rinsed
1cupcooked organic corn kernels, divided
1/2cuporganic green onions, chopped
1organic red bell pepper, chopped
1/4cupfresh organic cilantro, chopped
8leaves organic lettuce, preferably Romaine
1/4cupred wine vinegar
1clove organic garlic, minced
1/4teaspoon crushed red pepper flakes
1/4teaspoon ground black pepper
1/2 cuporganic olive oil
Soak barley in filtered water overnight to rehydrate. Drain.
In a medium saucepan bring 2 cups of filtered water to a boil. Stir in barley and reduce heat to medium-low. Cover and simmer for 40-45 minutes or until tender. Let cool.
In another medium saucepan bring 1 ½ cups filtered water to a boil and add the rice. Reduce heat to low, cover and simmer for about 20-25 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 or portion onto lettuce-lined salad plates to serve.