Barley Lime Fiesta Salad
Description
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.
Ingredients
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2 cups water
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1 cup pearl barley
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1 (8 3/4 ounce) can whole kernel corn, drained
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1/2 (15 ounce) can black beans, rinsed and drained
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1 small red onion, chopped
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1/2 green bell pepper, chopped
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1/2 red bell pepper, chopped
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1 large carrot, chopped
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1 stalk celery, chopped
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3/4 chipotle pepper in adobo sauce, finely chopped, or to taste
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1 tablespoon canola oil
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1/2 teaspoon ground cumin
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1/4 cup water
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1/4 cup chopped fresh cilantro
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2 tablespoons light corn syrup, or to taste
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1 tablespoon canola oil, or to taste
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1 tablespoon lime juice, or to taste
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1 tablespoon lemon juice, or to taste
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1 teaspoon distilled white vinegar, or to taste
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1/4 teaspoon onion powder, or to taste
Directions
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.
2
Combine cooled barley, corn, beans, onion, bell peppers, carrot, celery, chipotle pepper, oil, salt, black pepper, and cumin in a large salad bowl.
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.