Wild Rice Barley Salad

1 package (6 oz) long grain and wild rice mix
1 cup cooked barley
1/2 cup chopped green pepper
1/2 cup sliced black olives
1/4 cup dried cranberries

Dressing:
1/4 cup balsamic vinegar or red wine vinegar
2 Tbsp minced fresh basil
1 Tbsp chopped green onion
2 garlic cloves, minced
1/2 tsp pepper
1/3 cup olive oil

Cook rice according to package directions. In a large serving bowl combine cooked rice, cooked barley, green pepper, olives and cranberries. In a blender combine the vinegar, basil, green onion, garlic, pepper and oil. Drizzle over the salad and toss to coat. Cover and refrigerate until chilled. If you make it the night before it gives the flavors a chance to blend.