Barley Lime Fiesta Salad

• servings: 8 servings
• active time: 30 minutes
• total time: 1 hour

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

¼ cup water

¼ cup chopped fresh cilantro

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 teaspoon distilled white vinegar, or to taste

¼ teaspoon onion powder, or to taste

Directions

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.

Nutrition

• Calories: 166 kcal
• Total Fat: 5 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Sodium: 263 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 6 g
• Total Sugars: 4 g
• Protein: 4 g