Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
Servings:
8
Ingredients
Vinaigrette:
- ¼cupwater
- ¼cupchopped fresh cilantro
- 2tablespoonslight corn syrup, or to taste
- 1tablespooncanola oil, or to taste
- 1tablespoonlime juice, or to taste
- 1tablespoonlemon juice, or to taste
- 1teaspoondistilled white vinegar, or to taste
- ¼teaspoononion 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 Facts (per serving)
| 166 | Calories |
| 5g | Fat |
| 30g | Carbs |
| 4g | Protein |
