Barley, corn, black beans, and colorful veggies team up with a cilantro-lime dressing to make a different cold salad. Mix the dressing to your tastes.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
166 Calories
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.
Ingredients
2 cups water
1 (8.75 ounce) can whole kernel corn, drained
1 stalk celery, chopped
1 cup pearl barley
1 tablespoon lemon juice, or to taste
1 tablespoon canola oil
1 small red onion, chopped
1 large carrot, chopped
1 tablespoon lime juice, or to taste
1 tablespoon canola oil, or to taste
2 tablespoons light corn syrup, or to taste
1 teaspoon distilled white vinegar, or to taste
0.5 teaspoon ground black pepper
0.5 teaspoon salt
0.25 cup water
0.25 cup chopped fresh cilantro
0.5 green bell pepper, chopped
0.5 red bell pepper, chopped
0.5 teaspoon ground cumin
0.25 teaspoon onion powder, or to taste
0.5 (15 ounce) can black beans, rinsed and drained
0.75 chipotle pepper in adobo sauce, finely chopped, or to taste
