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.
1 1/2 cups cooked organic sprouted garbanzo beansor 1 15- ounce can organic garbanzo beans, rinsed and drained
1 medium organic cucumber, seeded and chopped
1medium organic red or orange bell pepper, chopped
3/4cuporganic red onion, chopped
1/4cuporganic olive oil
1/4cuporganic lemon juice2 large lemons
1tablespoonred wine vinegar
2clovesorganic garlic, finely minced
1/2 teaspoonCeltic salt
ground black pepper to taste
1. Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil over medium-high heat, then decrease heat to low. Cook until the quinoa has absorbed all the water. Remove from heat and let rest for 5 minutes. Fluff with fork.
In a large bowl combine the garbanzo beans, cucumber, bell pepper, onion and parsley. Set aside.
In a small bowl combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended. Set aside.
Once quinoa has cooled add it to the large bowl and drizzle the dressing on top. Toss until thoroughly combined. Season with pepper. For best flavor let salad rest for 5-10 minutes before serving.