Bean and barley salad

¾ c. quick cooking barley
16 oz. cooked kidney beans
16 oz. cooked black beans
1 ¼  c. corn
1 large sweet red pepper; finely chopped
6 green onions; chopped
1/3 c. minced fresh cilantro

Dressing: ¾ cup olive oil, 1/3 c. red wine vinegar, 2 garlic cloves; minced, 1 ½ chili powder, ¾ t. salt, ¾ t. ground cumin, ¼-1/2tsp dried red pepper flakes, ¼ t. pepper

Prepare the barley according to the package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. In a small bowl, combine the dressing ingredients. Pour over the salad, toss to coat. Chill until serving. Yield: 12 servings.