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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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 |
1/2 (15 ounce) can black beans, rinsed and drained |
1/2 green bell pepper, chopped |
1/2 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 |
3/4 chipotle pepper in adobo sauce, finely chopped, or to taste |
1 tablespoon canola oil |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1/2 teaspoon ground cumin |
1/4 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 |
1/4 cup chopped fresh cilantro |
1 teaspoon distilled white vinegar, or to taste |
onion powder, or to taste |
Directions:
1. Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Remove from heat, and chill in refrigerator.
2. In a large salad bowl, combine the cooked barley, black beans, green and red bell pepper, corn, celery, red onion, carrot, chipotle pepper, 1 tablespoon of canola oil, salt, black pepper, and cumin until thoroughly mixed.
3. In a separate bowl, whisk together the water, corn syrup, 1 tablespoon of canola oil, lime juice, lemon juice, cilantro, white vinegar, and onion powder; pour dressing over barley mixture, and toss to combine. Refrigerate salad until cold.
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