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Mexican Barley Salad with Beans, Corn, & Jicama {15 Minutes}
Ingredients
  • 1 C quick cooking barley
  • 15 oz can black beans, drained and rinsed
  • 15 oz can pinto beans, drained and rinsed
  • 15 oz can corn, drained
  • 8 green onions, chopped
  • 1 bell pepper, chopped
  • ½ C chopped cilantro
  • 3 roma tomatoes, seeded and diced
  • ½ large jicama, peeled and diced
  • Fresh lime, cut into wedges
  • subheading: Dressing:
  • 1 large clove garlic, minced
  • 1 Tb chili powder
  • 1 ½ tsp salt
  • ¼ tsp black pepper
  • ⅛ tsp cayenne pepper
  • ⅓ C red wine vinegar
  • ½ C extra virgin olive oil
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