3-Grain Mexican Salad is a scrumptious dinner or a tastely dish to bring to a potluck. You’ll want to make enough to have planned-overs for lunch.
In a large bowl, combine 1 cup each of cooked barley, brown rice, and defrosted corn.
1 15 oz can rinsed and drained black beans, ½ cup chopped green onions (about 6), 1 red bell pepper, and ¼ cup chopped cilantro. Add 2½ ounces drained sliced black olives.
In a small bowl or glass measuring cup, whisk together ½ cup extra virgin olive oil and red wine vinegar, ½ teaspoon each salt and black pepper and 1 clove finely minced garlic. Add ¼ teaspoon crushed red pepper flakes and 1 teaspoon chili powder for a little heat. Toss with the grains and refrigerate.
Boun appetito! Fill your kids with love; give them a hug before they go off to school.
(This recipe is also found in Baby Bites: Transforming a Picky Eater into a Healthy Eater.)