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.

Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
2 hrs
total:
3 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

166 calories; protein 4.1g; carbohydrates 29.9g; fat 4.5g; sodium 262.6mg. Full Nutrition
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Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/04/2011
I left out the celery due to personal tastes subbed honey for the corn syrup and used chipotle powder instead of canned chipotles. This salad is delicious filling and tastes even better the next day. Read More
(26)

Most helpful critical review

Rating: 3 stars
02/18/2012
Definitely let it chill first. It doesn't work if you eat it right away. I liked this but there are many other salads I'd make before making this again. Read More
(3)
48 Ratings
  • 5 star values: 28
  • 4 star values: 13
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/03/2011
I left out the celery due to personal tastes subbed honey for the corn syrup and used chipotle powder instead of canned chipotles. This salad is delicious filling and tastes even better the next day. Read More
(26)
Rating: 4 stars
05/25/2011
We really loved this but I did make a few changes. I too substituted honey for the corn syrup. And I cut that in half as we prefer less sweet in our main courses. Another change was that I eliminated the oil in the salad but kept it in the dressing. And I substituted olive oil for the canola. Lastly, we squeezed fresh lime over our individual servings, which brightened up the taste. One other note, the small red onion I used was extremely strong so I should have reduced that amount as the onion flavor overwhelmed the left overs. It is also a very beautiful salad, especially striking in a dark colored dish. It was served with poached salmon on the side. Read More
(13)
Rating: 4 stars
02/16/2012
Mmmm, delicious! I omitted the chipotle pepper, instead added some thai peppers I grew from last summer and had frozen, instead of corn syrup, I too used honey, and instead of white vinegar, I used rice wine vinegar. I let this sit in the fridge overnight, and it tasted fabulous as a light lunch right now. Oh, I also left out the salt (of course), and onion powder (didn't have any on hand). I'll be making this again, thanks Christine! Read More
(9)
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Rating: 5 stars
06/02/2014
OMG! Fabulous salad! Missing something? No way. Spicey fresh and crunchy! Loved it loved it loved it. We are your "average cooks" who are not in search of vegetarian vegan blah blah special recipe meals. Just wanted something fresh that included barley. I agree with the other reviewers that it tastes the BEST the next day. I have so many plans to tweak this recipe for more fun and delicious options. It has a beautiful presentation and will be my go-to for family gatherings and to bring to friends. Loved the original recipe and that is why it earned five stars from me. Read More
(7)
Rating: 4 stars
09/08/2011
I didn't have the beans but I loved a new recipe to use barley in. I too used honey and only half of it instead of the corn syrup. I doubled the dressing. It's really easy to throw in other veggies or maybe some kalamata olives too. Read More
(6)
Rating: 4 stars
09/17/2011
This is an extremely pretty and healthy salad. I've made it twice: once for home and once for a small party. I deleted the peppers used frozen corn instead of canned and used honey instead of corn starch. I wasn't surprised that DH was not fond of it; he's not a big bean fan. But the leftovers were amazing. It seems the longer this sits in the fridge the better. The second time I prepared it the day before the party. Although there were only six of us girls there was nothing left. Too bad for me! Read More
(6)
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Rating: 5 stars
12/13/2011
This was DELICIOUS!! Was trying to find a vegetarian based recipe and came across this one which surprised me because I happened to have most of the ingredients on hand and already chopped. Instead of the corn syrup/lime/vinegar sauce I used leftover dressing from a non-mayo based cole slaw recipe and added lime juice and onion powder. The flavors just popped and even my husband who could care less for barley thought it was good. This recipe's going in the list of my regulars! Read More
(5)
Rating: 5 stars
06/08/2014
It is very good!!!! I substituted agave syrup for the corn syrup jalapeno pepper for chipotle and used all lemon juice instead of lime. I will definitely make this again... Read More
(3)
Rating: 3 stars
02/18/2012
Definitely let it chill first. It doesn't work if you eat it right away. I liked this but there are many other salads I'd make before making this again. Read More
(3)
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