Bean & Barley Salad - Master recipes

Ingredients

• 3/4 cup quick-cooking barley -
• 1 can (16 ounces) kidney beans, rinsed and drained -
• 1 can (15 ounces) black beans, rinsed and drained -
• 1 can (11 ounces) whole kernel corn, drained -
• 1 large sweet red pepper, finely chopped -
• 6 green onions, chopped -
• 1/3 cup minced fresh cilantro -
• Dressing: -
• 3/4 cup olive oil -
• 1/3 cup red wine vinegar -
• 2 garlic cloves, minced -
• 1-1/2 teaspoons chili powder -
• 3/4 teaspoon salt -
• 3/4 teaspoon ground cumin -
• 1/4 to 1/2 teaspoon crushed red pepper flakes -
• 1/4 teaspoon pepper -