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September 16, 2025
Barley Lime Fiesta Salad Recipe
Barley lime fiesta salad emerged from getting barley salad at ShopRite and loving it so much recreation became necessary, resulting in easy homemade versions of store favorites. This inspiration story demonstrates how commercial foods can inspire home cooking while the love requirement reflects exceptional taste that demanded duplication. The easy recreation proves that store favorites can be successfully made at home.
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 Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
Servings:
8
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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
Vinaigrette:
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
Directions
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.
Nutrition Facts (per serving)
| 166 | Calories |
| 5g | Fat |
| 30g | Carbs |
| 4g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 166 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 0g | 2% |
| Sodium 263mg | 11% |
| Total Carbohydrate 30g | 11% |
| Dietary Fiber 6g | 20% |
| Total Sugars 4g | |
| Protein 4g | 8% |
| Vitamin C 19mg | 21% |
| Calcium 24mg | 2% |
| Iron 1mg | 7% |
| Potassium 246mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
