READY IN 3 hr

Barley Lime Fiesta Salad

Read Reviews (8)

"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." — Christine

Directions

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.
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.

Kitchen-Friendly View

PREP 30 mins
COOK 30 mins
READY IN 3 hrs

Reviews More Reviews

Most Helpful Positive Review

May 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.

—Sarah-May

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Most Helpful Critical Review

Feb 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.

—Corinne K.

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15 Ratings

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May 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.

—Marthaquest

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Sep 07, 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.

—Mitte

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Feb 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!

—MBKRH

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Dec 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!

—OraProNobis

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Sep 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!

—mrscrazyed

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Jun 15, 2013

This recipe makes a ton, so either take this to a picnic or be prepared to eat this all week. Actually, this does make a nice, hearty, filling lunch. I think the amount of barley could be cut in half, allowing the veggies to take center stage. The seasoning was pretty subtle when diluted with all that barley. I did sub honey for corn syrup as suggested by other reviewers.

—KARENKINM

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Nutrition

Calories
166 kcal
8%

Carbohydrates
29.9 g
10%

Cholesterol
0 mg
0%

Fat
4.5 g
7%

Fiber
5.5 g
22%

Protein
4.1 g
8%

Sodium
263 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Barley Lime Fiesta Salad

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 166
** Calories from Fat: 40

% Daily Value *
** Total Fat 4.5g 7 %
** Saturated Fat 0.4g 2 %
** Cholesterol 0mg 0 %
** Sodium 263mg 11 %
** Potassium 246mg 7 %
** Total Carbohydrates 29.9g 10 %
** Dietary Fiber 5.5g 22 %
** Protein 4.1g 8 %
** Sugars 4g
** Vitamin A 38 %
** Vitamin C 32 %
** Calcium 3 %
** Iron 13 %
** Thiamin 18 %
** Niacin 19 %
** Vitamin B6 10 %
** Magnesium 15 %
** Folate 16 %

* 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.