Kerry's beany salad

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.

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.

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

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.

Transfer to a letuce-lined bowl to serve.