Turkey Confetti Barley Salad

Course Lunch, Main Dish
Servings 8


  • 1 Cup peal or whole grain barley
  • 3 Cups water
  • 1 Can (15 oz.) kidney beans, drained
  • 1 Can (15 oz.) mandarin oranges, drained
  • 2/3 Cup finely chopped red onion
  • 1/2 Cup chopped red bell pepper
  • 1/2 Cup chopped green bell pepper
  • 3 Tablespoons chopped fresh cilantro leaves
  • 2/3 Cups white wine vinegar
  • 1/3 Cup olive oil
  • 2 Tablespoons granulated sugar
  • 1 Teaspoon salt
  • 1 Teaspoon ground black pepper
  • 1 Teaspoon chili powder
  • 1 Teaspoon dry mustard
  • 10 Drops red pepper sauce
  • 1 1/2 Cups cubed cooked turkey or chicken


  • In medium saucepan with lid, bring water to a boil.
  • Add barley and return to boil.
  • Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. (If using whole grain barley, it
  • may be necessary to increase cooking time to 50-55 minutes. It may also be necessary to drain off any unabsorbed liquid after cooking.)
  • In large bowl combine cooked barley, beans, oranges, onion, bell pepper and cilantro. Set aside.
  • In a small saucepan mix together vinegar, olive oil, sugar, salt, pepper, chili powder, dry mustard and pepper sauce. Heat and stir until mixture bubbles.
  • Pour hot dressing over barley-vegetable mixture. Add cooked and cubed turkey or chicken.
  • Cover and refrigerate at least 4 hours or overnight to allow salad to chill and flavors to blend.