Name: Barley Lime Fiesta Salad
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Water - 2 cups; Pearl barley - 1 cup; Whole kernel corn, drained - 1 (8.75 ounce) can; Black beans, rinsed and drained - ½ (15 ounce) can; Red onion, chopped - 1 small; Green bell pepper, chopped - ½; Red bell pepper, chopped - ½; Carrot, chopped - 1 large; Celery, chopped - 1 stalk; Chipotle pepper in adobo sauce, finely chopped, or to taste - ¾; Canola oil - 1 tablespoon; Salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Ground cumin - ½ teaspoon; Water - ¼ cup; Chopped fresh cilantro - ¼ cup; Light corn syrup, or to taste - 2 tablespoons; Canola oil, or to taste - 1 tablespoon; Lime juice, or to taste - 1 tablespoon; Lemon juice, or to taste - 1 tablespoon; Distilled white vinegar, or to taste - 1 teaspoon; Onion powder, or to taste - ¼ teaspoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Barley Lime Fiesta Salad

1. Water - 2 cups

2. Pearl barley - 1 cup

3. Whole kernel corn, drained - 1 (8.75 ounce) can

4. Black beans, rinsed and drained - ½ (15 ounce) can

5. Red onion, chopped - 1 small

6. Green bell pepper, chopped - ½

7. Red bell pepper, chopped - ½

8. Carrot, chopped - 1 large

9. Celery, chopped - 1 stalk

10. Chipotle pepper in adobo sauce, finely chopped, or to taste - ¾

11. Canola oil - 1 tablespoon

12. Salt - ½ teaspoon

13. Ground black pepper - ½ teaspoon

14. Ground cumin - ½ teaspoon

15. Water - ¼ cup

16. Chopped fresh cilantro - ¼ cup

17. Light corn syrup, or to taste - 2 tablespoons

18. Canola oil, or to taste - 1 tablespoon

19. Lime juice, or to taste - 1 tablespoon

20. Lemon juice, or to taste - 1 tablespoon

21. Distilled white vinegar, or to taste - 1 teaspoon

22. Onion powder, or to taste - ¼ teaspoon

How to cook deliciously - Barley Lime Fiesta Salad

1. Stage

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.

2. Stage

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

3. Stage

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.