Ingredients Jump to Instructions ↓

  1. 100g pearl barley

  2. 90g long grain white rice

  3. 225g tinned kidney beans, drained

  4. 225g tinned black beans, drained

  5. 155g tinned sweetcorn, drained

  6. 50g chopped spring onions

  7. 1 red bell pepper, chopped

  8. 10g chopped fresh coriander

  9. 60ml red wine vinegar

  10. 1 clove garlic, minced

  11. 3g chilli powder

  12. 3g salt

  13. 1 small pinch crushed red pepper flakes

  14. 1 small pinch ground black pepper

  15. 120ml olive oil

  16. 8 lettuce leaves as required

Instructions Jump to Ingredients ↑

  1. In a large saucepan bring 2 cups water to the boil. Stir in the barley, reduce heat to medium-low, cover and simmer for 40 to 45 minutes or until tender. Let cool.

  2. In a saucepan bring 1½ cups water to the boil and add the rice. Reduce heat to low and simmer, covered for about 20 minutes or until tender. Let cool.

  3. In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, red bell pepper and coriander. Mix well.

  4. To make the dressing: In a small bowl, whisk together vinegar, garlic, chili powder, salt, red pepper flakes (I use chili flakes), and black pepper. Whisk in oil and pour over salad. Toss well.

  5. Transfer to a letuce-lined bowl to serve.


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