I got a barley salad at ShopRite and loved it so much that I had to make it. This easy recipe is what I came up with. I enjoyed this alongside my smoked chicken and bacon sandwich with avocado spread; it was the perfect complement! All the ingredients for the vinaigrette are by eye and to taste.
Preparation Details
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 8
Ingredients
- 2 cups water
- 1 cup pearl barley
- 1 (8.75 ounce) can whole kernel corn, drained
- ½ (15 ounce) can black beans, rinsed and drained
- 1 small red onion, chopped
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
- 1 large carrot, chopped
- 1 stalk celery, chopped
- ¾ chipotle pepper in adobo sauce, finely chopped, or to taste
- 1 tablespoon canola oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
Steps
- 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.
- Combine cooled barley, corn, beans, onion, bell peppers, carrot, celery, chipotle pepper, oil, salt, black pepper, and cumin in a large salad bowl.
- 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.
