At Outback®, I was trying to find a copy of the dip. I adjusted one and got it correct (or right enough for me, at least).
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
Ingredients
- 2 cups water
- 1 cup pearl barley
- 1 (8.75 ounce) can whole kernel corn, drained
- ½ (15 ounce) can black beans, rinsed and drained
- 1 small red onion, chopped
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
- 1 large carrot, chopped
- 1 stalk celery, chopped
- ¾ chipotle pepper in adobo sauce, finely chopped, or to taste
- 1 tablespoon canola oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ¼ cup water
- ¼ cup chopped fresh cilantro
- 2 tablespoons light corn syrup, or to taste
- 1 tablespoon canola oil, or to taste
- 1 tablespoon lime juice, or to taste
- 1 tablespoon lemon juice, or to taste
- 1 teaspoon distilled white vinegar, or to taste
- ¼ teaspoon onion powder, or to taste
Instructions
- Bring water and barley to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes. Remove from heat, drain if necessary, and chill barley in the refrigerator.
- Combine cooled barley, corn, beans, onion, bell peppers, carrot, celery, chipotle pepper, oil, salt, black pepper, and cumin in a large salad bowl.
- Make vinaigrette: Whisk together water, cilantro, corn syrup, oil, lime juice, lemon juice, vinegar, and onion powder in a medium bowl. Pour vinaigrette over barley mixture and toss to combine. Refrigerate salad until thoroughly chilled.
Reviews
Delicious and refreshing!
it was ordinary.
This has become one of my favourite salads to both make and eat. I change up the dressing, not always using a lime dressing. Even my youngest child likes it.
Absolutely delicious. I didnt have corn so left it out and I added cucumbers. I also added about a cup of chopped parsely – I think it calls for cilantro which I didnt have. Oh and did like others suggested and only used 1 TBSP of honey. It tasted good the first day but other reviewers were right, its even better the second day.
I made it,but I made it with Snappy Grains Barley! AND IT SAVED ME SO MUCH TIME because Snappy Grains only takes 10 MINUTES TO COOK. Just 10 minutes! Pearl barley takes 40 to 1 hour. Thanks for the inspiration!
I added a whole can of black beans and cut down on the onion, based on what others had said. My wife said this is one of her favorite dishes that I have made recently and she would eat it for a week straight.
Delicious and nutritious.
Very good. Beautiful looking and great flavor and texture with the chewy barley, peppers and all. I made as written except I too did not have corn syrup and didn’t want to buy a whole bottle so used honey. Also, cilantro ruins everything for me so used italian parsley. Took it to a potluck and it was well liked. I tasted it after chilling on the day I made it and then the next day before the party, and is better when it’s sat overnight in the fridge. Healthy, tasty recipe I will make again.
Such a great summer salad. Went great with grilled salmon. Added a couple tomatoes.
This was a fantastic addition to my core recipes. I’ll definitely be making it again and again. I didn’t have a chipotle pepper on hand so I used 2 Thai chilies instead, chopped very finely. I skipped the onion powder, as I felt it unnecessary because I already had chopped onion in it. Unless you’re a cilantro lover, I think this can be skipped (although it does provide colour). I tried it before the cilantro and it was excellent. I think the cilantro was competing with the lemon-lime in the dressing, and the Thai chilies I used. Overall, with some minor personal preferences, this is highly recommended!
SunnydayGal I Made the recipe as it was written. This was the first time I made a salad with Barley. My husband and I really enjoyed this salad, the flavors were not overpowering they blended very well, I will not change this recipe the next time I make. If I wanted a different flavor of Barley Salad i would just choose another recipe. We enjoyed this salad with London broil.
LOVED this recipe. I didn’t have canned chipotles on hand, so I used chipotle powder as another person suggested. I would like to try it again exactly according to the recipe since I felt like could use a little more zip. Overall a really good recipe.
I really loved the idea of barely in a cold side salad application, but this just didn’t wow us. It was a beautiful, bright, colorful salad and we love all the ingredients, but the flavors just didn’t quite do it for us.
Really tasty and easy to make. I left out the celery and added some chicken seasoned with salt and pepper to make more of a main dish meal. Nice on a hot night for dinner. Be sure to follow the advice to chill it first. Helps to develop the flavors and makes a big difference.
I loved this recipe. I needed to make it quick one day, so I substituted zesty Italian dressing for the spices and dressing. It was still great
Delicious and very fresh tasting. My whole family enjoyed it. It is a repeat recipie!!
YUMMY – seasonings were perfect if you follow directions and taste test (for example I added more lime juice than called for simply cuz I like the zing). Like others I used honey instead of corn syrup and excluded carrots and celery. Replaced with cucumber (seeds removed) and black olives. Forgot to put the corn in – that’s the way I role sometimes. Really, anything can go in that you like seems to me. Thank you for sharing your recipe!!
This is incredible! I made it mostly as written, only changing it to use what I had on hand. I halved it for my small family, using EVOO instead of canola, and a half can of beans (because I wasn’t going to leave just 1/4 can in the fridge), only the sauce from the chipotle in adobo to keep the recipe a little milder for my husband’s tastes, and subbed honey for corn syrup. I omitted the extra oil, and the carrot because it didn’t seem to “fit” with the other ingredients. I used frozen corn, mixing it in with the hot barley to thaw it before adding both to the salad. It’s absolutely delicious (I probably ruined my dinner in my taste testing), and I can only imagine it will be better after resting in the fridge for a while. I have a new summer salad staple. Thanks!
I changed it just a little. Added some chopped Italian olives and one minced jalapeno, omitted green pepper and the chipotle peppers, subbed olive oil for canola oil, subbed corn syrup with agave nectar. Even my husband liked it (and I say that because if it’s healthy, he is skeptical.) Excellent base to add your own, on hand ingredients. Thanks for a great recipe!
This was really good. I did not have any black bean so I did not use them. Also, I had the small bag of peppers that have red, orange and yellow and used them in the recipe ; I used a Vadelia onion in place of the red onion, as that is what I had. My husband loved the salad and I love cooking for him so it was a win win. I also marinated pork steaks in the leftover chipolte peppers and lime after seasoning the pork with salt, pepper and dried onion. Dinner was delicious! This recipe is easy to adapt to what you have at home.
Great recipe! Subbed sorghum for barley and added additional salt, pepper, cumin, and added cayenne. What a great, fresh recipe!