A vibrant and refreshing salad, bursting with Southwestern flavors. Pearl barley provides a nutty base, perfectly complemented by the sweetness of corn, the earthiness of black beans, and a zesty lime vinaigrette. This salad is a delightful side dish or a light and satisfying lunch.
Ingridients
Adjust Servings
Nutrition
Carbohydrate
30 g
Fiber
6 g
Protein
4 g
Saturated Fat
0 g
Sodium
263 mg
Sugar
4 g
Fat
5 g
Unsaturated Fat
0 g
DIRECTIONS
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01 Step
Recipe View
In a medium saucepan, bring 2 cups of water and 1 cup of pearl barley to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for approximately 30 minutes, or until the barley is tender and has absorbed most of the water. (30 minutes)
02 Step
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Remove the barley from heat and drain any excess water, if necessary. Spread the cooked barley on a baking sheet to cool quickly, then transfer it to the refrigerator to chill thoroughly. (15 minutes)
03 Step
Recipe View
In a large salad bowl, combine the cooled barley with the drained corn and black beans. Add the finely chopped red onion, green bell pepper, red bell pepper, carrot, celery, and chipotle pepper. (10 minutes)
04 Step
Recipe View
In a separate medium bowl, prepare the vinaigrette. Whisk together 0.25 cup of water, 0.25 cup of chopped fresh cilantro, 2 tablespoons of light corn syrup, 1 tablespoon of canola oil, 1 tablespoon of lime juice, 1 tablespoon of lemon juice, 1 teaspoon of distilled white vinegar, and 0.25 teaspoon of onion powder. Adjust the seasonings to your liking. (5 minutes)
05 Step
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Pour the vinaigrette over the barley mixture in the salad bowl. Toss gently to ensure all ingredients are well coated. (3 minutes)
06 Step
Recipe View
Cover the salad bowl and refrigerate for at least 30 minutes, or longer, to allow the flavors to meld together and the salad to chill completely. (30 minutes)
For a spicier kick, add more chopped chipotle pepper or a pinch of cayenne pepper to the vinaigrette.
If you don't have fresh cilantro, dried cilantro can be substituted, but use about half the amount.
Feel free to customize the vegetables in this salad to your liking. Diced cucumber, avocado, or even roasted sweet potatoes would be delicious additions.
The vinaigrette can be made ahead of time and stored in the refrigerator for up to 3 days.
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Keshaun Carter
May 19, 2025I made this for a potluck, and it was a huge hit! Everyone asked for the recipe.
Jana Lebsack
Oct 27, 2024The lime vinaigrette is the star of this dish. It's bright, zesty, and perfectly balances the other ingredients.
Constance Kozey
Aug 11, 2024This salad is so flavorful and easy to make! I love how versatile it is – I've added grilled chicken and feta cheese to make it a complete meal.
Sophie Kohler
Apr 29, 2024I found that adding a little bit of honey to the vinaigrette really enhances the sweetness and complements the barley nicely.