Recipe

Mexican Bean and Rice Salad

Name: Mexican Bean and Rice Salad
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 servings
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

I got a barley salad at ShopRite and loved it so much that I had to make it. This easy recipe is what I came up with. I enjoyed this alongside my smoked chicken and bacon sandwich with avocado spread; it was the perfect complement! All the ingredients for the vinaigrette are by eye and to taste.

Prep 30mCook 30mTotal 60mServes 8

Ingredients

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Instructions

1
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.
2
Combine cooled barley, corn, beans, onion, bell peppers, carrot, celery, chipotle pepper, oil, salt, black pepper, and cumin in a large salad bowl.
3
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.

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