Description
This colourful salad uses the flavours of Mexico and Canadian barley.
Scale
Ingredients
Salad
- 2 tablespoon oil (divided)
- 1/2 cup pot or pearl barley
- 1 1/2 cups chicken or vegetable stock or water
- 1 Vidalia onion, minced
- 1 jalepeno pepper, minced
- 1 cup corn, fresh or frozen and thawed
- 1 cup cooked black beans
- 1 cup tomatoes, diced (yellow and/or red)
- 1/2 cup chopped cilantro
Dressing
- 1/4 cup oil
- 1/4 cup fresh lime juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon honey
- 1 clove garlic, crushed
- 1/4 teaspoon fine sea salt
- generous grinding of black pepper
Instructions
Salad
- Heat 1 tablespoon oil in a medium saucepan and cook the barley over medium-high heat for a few minutes until fragrant. Add the stock or water and bring to a boil. Reduce heat to a simmer then cover and cook for 30 to 40 minutes or until the barley is tender. Place the cooked barley in a large bowl and let cool.
- In a large skillet, heat the remaining tablespoon of oil over medium-high heat. Sauté the onion until it becomes tender, about 5 minutes. Add the jalepeno pepper and cook 1 minute. Add the corn and bean and cook until the corn becomes golden, about 5 minutes. Add this to the barley. Toss and let cool.
Dressing
- Place the oil, lime juice, cumin, coriander, honey, garlic, salt and pepper in a small, lidded jar. Shake to combine. If you don’t have a jar, use a bowl and whisk briskly with a fork.
Assembly
- Add the chopped tomatoes and cilantro to the barley mixture. Drizzle with dressing and toss. Serve immediately.
Notes
This salad is a mash up of recipes from Spilling the Beans by Julie Van Rosendaal & Sue Duncan, and Go Barley by Pat Inglis & Linda Whitworth.