Taco Fiesta Barley Salad

by Tara Binder


Ingredients

  • 1 cup pearl barley
  • ¾ cup frozen corn, rinsed under cold water to thaw
  • ½ cup cooked black beans
  • ⅛ cup red onion, diced
  • ⅓ cup red pepper, diced
  • 2 garlic cloves pressed
  • ¼ cup cilantro, chopped
  • ⅓ cup salsa
  • 1½ tsp freshly squeezed lime juice
  • 1½ tsp chili powder
  • ¾ tsp ground cumin
  • ½ tsp salt (optional)
  • ⅓ tsp black pepper
  • ¼ tsp paprika
  • ⅛ tsp onion powder
  • ⅛ tsp dried oregano
  • thinly sliced lime to garnish

Directions

  1. Add your one cup barley to 3 cups of water and bring it to a boil.
  2. Reduce the heat to a gentle simmer, cover and cook for about 40-50 minutes until the barley is tender.
  3. Meanwhile, while the barley is cooking, prepare the rest of your ingredients.
  4. When the barley is tender, drain and rinse well under cold water. Set aside.
  5. To prepare your dressing: Using a small bowl, combine your salsa, lime, pressed garlic, chili powder, cumin, salt, black pepper, paprika, onion powder and oregano. Mix well.
  6. In a large bowl combine your cooked barley, thawed corn, black beans, chopped red onion, red pepper and cilantro. Stir to combine.
  7. Add your dressing and toss gently until the dressing is fully coating the barley.
  8. Garnish with additional cilantro and slices of lime (optional).

I don’t know about you but there’s nothing I love more than cold, zesty, healthy salads in the warmer months. I particularly like to make large servings of recipes that keep well in the refrigerator and can be eaten all week long. This Taco Fiesta Barley Salad fits the bill perfectly!

Barley, although regularly used in soups and stews is often mysteriously overlooked as an ingredient in cold dishes. Grown throughout the world from the Arctic to Ethiopia, this super versatile, chewy ancient grain contains not only numerous vitamins and minerals but is also incredibly high in fiber. Hulled, pot and pearled barley are all technically refined because a varying portion of the outer bran layer has been removed. However despite this, barley remains healthier than other refined grains because the fiber is distributed throughout the grain and is not just present in the outermost bran layer.

If you are looking to incorporate more ancient grains into your diet or are just looking for a fun and tasty new recipe, give this Taco Fiesta Barley Salad a try. Barley, beans and veggies are marinated in a lively combination of Mexican inspired spices to create a delicious, hearty, and energizing salad that you are sure to love!

  • Ingredients:
    • 1 cup pearl barley
    • ¾ cup frozen corn, rinsed under cold water to thaw
    • ½ cup cooked black beans
    • ⅛ cup red onion, diced
    • ⅓ cup red pepper, diced
    • 2 garlic cloves pressed
    • ¼ cup cilantro, chopped
    • ⅓ cup salsa
    • 1½ tsp freshly squeezed lime juice
    • 1½ tsp chili powder
    • ¾ tsp ground cumin
    • ½ tsp salt (optional)
    • ⅓ tsp black pepper
    • ¼ tsp paprika
    • ⅛ tsp onion powder
    • ⅛ tsp dried oregano
    • thinly sliced lime to garnish
  • Directions:
    1. Add your one cup barley to 3 cups of water and bring it to a boil.
    2. Reduce the heat to a gentle simmer, cover and cook for about 40-50 minutes until the barley is tender.
    3. Meanwhile, while the barley is cooking, prepare the rest of your ingredients.
    4. When the barley is tender, drain and rinse well under cold water. Set aside.
    5. To prepare your dressing: Using a small bowl, combine your salsa, lime, pressed garlic, chili powder, cumin, salt, black pepper, paprika, onion powder and oregano. Mix well.
    6. In a large bowl combine your cooked barley, thawed corn, black beans, chopped red onion, red pepper and cilantro. Stir to combine.
    7. Add your dressing and toss gently until the dressing is fully coating the barley.
    8. Garnish with additional cilantro and slices of lime (optional).
  • Credit:

    by Tara Binder


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