Barley Lime Fiesta Salad Recipe -
Barley Lime Fiesta Salad Recipe
  • READY IN 3 hr

Barley Lime Fiesta Salad

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    3 hrs


  1. 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.
  2. 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.
  3. 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.
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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.

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.

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.

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.

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!

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!

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!

Jun 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.


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  • 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.

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