Barley Lime Fiesta Salad

I got a barley salad at ShopRite and loved it so much I had to make it. This easy recipe is what I came up with. I enjoyed this alongside my smoked chicken and bacon with avocado spread sandwich; it was the perfect complement! All the ingredients for the vinaigrette are by eye and to taste.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 166 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup water
• ½ teaspoon ground black pepper
• 2 cups water
• ¼ cup chopped fresh cilantro
• 1 (8.75 ounce) can whole kernel corn, drained
• 1 stalk celery, chopped
• 1 cup pearl barley
• ½ teaspoon ground cumin
• ½ red bell pepper, chopped
• 1 tablespoon lemon juice, or to taste
• 1 tablespoon canola oil
• ½ green bell pepper, chopped
• 1 small red onion, chopped
• 1 large carrot, chopped
• 1 tablespoon lime juice, or to taste
• 1 tablespoon canola oil, or to taste
• ½ (15 ounce) can black beans, rinsed and drained
• ¼ teaspoon onion powder, or to taste
• ¾ chipotle pepper in adobo sauce, finely chopped, or to taste
• 2 tablespoons light corn syrup, or to taste
• 1 teaspoon distilled white vinegar, or to taste

Recipe Instructions

Step 1

Bring water and barley to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes. Remove from heat, drain if necessary, and chill barley in the refrigerator.

Step 2

Combine cooled barley, corn, beans, onion, bell peppers, carrot, celery, chipotle pepper, oil, salt, black pepper, and cumin in a large salad bowl.

Step 3

Make vinaigrette: Whisk together water, cilantro, corn syrup, oil, lime juice, lemon juice, vinegar, and onion powder in a medium bowl. Pour vinaigrette over barley mixture and toss to combine. Refrigerate salad until thoroughly chilled.