Barley Lime Fiesta Salad

Barley Lime Fiesta Salad

Christine 2

"Got this at ShopRite® and loved it so much I had to make it. This is what I came up with. I had this alongside my smoked chicken and bacon with avocado spread sandwich. Perfect complement! All the ingredients for the vinaigrette are by eye and to taste."

Ingredients 3 h {{adjustedServings}} servings 166 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

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  1. Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Remove from heat, and chill in refrigerator.
  2. In a large salad bowl, combine the cooked barley, black beans, green and red bell pepper, corn, celery, red onion, carrot, chipotle pepper, 1 tablespoon of canola oil, salt, black pepper, and cumin until thoroughly mixed.
  3. In a separate bowl, whisk together the water, corn syrup, 1 tablespoon of canola oil, lime juice, lemon juice, cilantro, white vinegar, and onion powder; pour dressing over barley mixture, and toss to combine. Refrigerate salad until cold.
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Reviews 13

  1. 20 Ratings


I left out the celery due to personal tastes, subbed honey for the corn syrup and used chipotle powder instead of canned chipotles. This salad is delicious, filling, and tastes even better the next day.


We really loved this but I did make a few changes. I too substituted honey for the corn syrup. And I cut that in half as we prefer less sweet in our main courses. Another change was that I eliminated the oil in the salad but kept it in the dressing. And I substituted olive oil for the canola. Lastly, we squeezed fresh lime over our individual servings, which brightened up the taste. One other note, the small red onion I used was extremely strong so I should have reduced that amount as the onion flavor overwhelmed the left overs. It is also a very beautiful salad, especially striking in a dark colored dish. It was served with poached salmon on the side.


I didn't have the beans, but I loved a new recipe to use barley in. I too used honey, and only half of it, instead of the corn syrup. I doubled the dressing. It's really easy to throw in other veggies, or maybe some kalamata olives, too.