A Very Beany Sprouted Salad
  • 1/2cup organic sprouted barley
  • 1/2cup organic sprouted brown rice
  • 1cup cooked sprouted black beans (or canned), drained and rinsed
  • 1cup canned organic kidney beans, drained and rinsed
  • 1cup cooked organic corn kernels, divided
  • 1/2cup organic green onions, chopped
  • 1 organic red bell pepper, chopped
  • 1/4cup fresh organic cilantro, chopped
  • 8 leaves organic lettuce, preferably Romaine
  • 1/4cup red wine vinegar
  • 1 clove organic garlic, minced
  • 1teaspoons chili powder
  • 1/2teaspoon sea salt
  • 1/4teaspoon crushed red pepper flakes
  • 1/4teaspoon ground black pepper
  • 1/2 cup organic olive oil
  1. Soak barley in filtered water overnight to rehydrate. Drain.
  2. 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.
  3. 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.
  4. In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, onions, red bell pepper and cilantro. Mix well.
  5. 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.