Barley Lime Fiesta Salad

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)

Recipe View 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)

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)

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)

Recipe View Pour the vinaigrette over the barley mixture in the salad bowl. Toss gently to ensure all ingredients are well coated. (3 minutes)

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)