Rice and Barley Salsa Salad

A wonderful salad full of fibre and protein.  Put in a pita or eat on its own.

1/4 cup Pearl barley
1/4 tsp salt
2/3 cup long grain rice
1/2 cup each black beans and red kidney beans
1/2 cup corn
1/2 cup chopped sweet red pepper
1/2 cup chopped celery
1/4 cup chopped onion
2 tbsp chopped mild chilies
2 tbsp chopped fresh parsley or coriander

DRESSING
3 tbsp medium salsa
1 tbsp olive oil
2 tsp white vinegar
Salt and pepper

In saucepan, combine barley, 2 cups water and salt.  Bring to boil, reduce heat, cover and simmer for 20 minutes.  Stir in rice; cover and simmer for 20 minutes or until barley is tender but still slightly chewy.

In bowl, combine barley and rice mixture, beans, corn, sweet pepper, celery, onion, chilies and parsley.

DRESSING:  Whisk together salsa, oil and vinegar.  Pour over salad and toss to mix.  Season with salt and pepper to taste.