*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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!
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.
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.
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!
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!