Mexicali Barley Salad

Course Lunch, Main Dish
Servings 8


  • 1 Cup PEARL BARLEY (if using whole grain barley, see directions below)
  • 3 Cups water
  • 1 Can (15 oz.) kidney beans, rinsed and drained
  • 1 Can (15 oz.) black beans, rinsed and drained
  • 1 Can (11 oz.) Mexicorn or regular canned corned, drained
  • 3/4 Cup chopped red onion
  • 1/4 - 1/2 Cup sliced jalapeno peppers
  • 2/3 Cup prepared barbecue sauce
  • 3 Tablespoon prepared Italian salad dressing
  • Green cabbage leaves optional
  • 2 Cups (8 oz.) shredded cheddar cheese
  • 1 Cup crumbled tortilla chips


  • Combine barley and water in medium saucepan. Bring to a boil.
  • Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
  • Cool.
  • In large bowl, combine cooled barley, beans, corn, red onion and jalapeƱo peppers.
  • In small bowl, combine barbecue sauce and salad dressing.
  • Pour dressing over barley-bean mixture and toss to coat.
  • Line a serving bowl with cabbage leaves, if desired.
  • Spoon barley salad into bowl and top with shredded cheese and crumbled tortilla chips.