Mexicali Barley Salad
(if using whole grain barley, see directions below)
(15 oz.) kidney beans, rinsed and drained
(15 oz.) black beans, rinsed and drained
(11 oz.) Mexicorn or regular canned corned, drained
chopped red onion
1/4 – 1/2
sliced jalapeno peppers
prepared barbecue sauce
prepared Italian salad dressing
Green cabbage leaves
(8 oz.) shredded cheddar cheese
crumbled tortilla chips
Combine barley and water in medium saucepan. Bring to a boil.
Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
In large bowl, combine cooled barley, beans, corn, red onion and jalapeño peppers.
In small bowl, combine barbecue sauce and salad dressing.
Pour dressing over barley-bean mixture and toss to coat.
Line a serving bowl with cabbage leaves, if desired.
Spoon barley salad into bowl and top with shredded cheese and crumbled tortilla chips.