Description
Got this at ShopRite® and loved it so much I had to make it. This is what I came up with. I had this alongside my smoked chicken and bacon with avocado spread sandwich. Perfect complement! All the ingredients for the vinaigrette are by eye and to taste.
Ingredients
- 1 cup pearl barley
- 2 cups water
- ½ (15 ounce) can black beans, rinsed and drained
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
- 1 (8.75 ounce) can whole kernel corn, drained
- 1 stalk celery, chopped
- 1 small red onion, chopped
- 1 large carrot, 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
- ¼ cup water
- 2 tablespoons light corn syrup, or to taste
- 1 tablespoon canola oil, or to taste
- 1 tablespoon lime juice, or to taste
- 1 tablespoon lemon juice, or to taste
- ¼ cup chopped fresh cilantro
- 1 teaspoon distilled white vinegar, or to taste
- onion powder, or to taste
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 3 hrs
Servings: 8