Print Recipe
Mexicali Barley Salad
Course Lunch, Main Dish
Servings
Ingredients
  • 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
Course Lunch, Main Dish
Servings
Ingredients
  • 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
Instructions
  1. Combine barley and water in medium saucepan. Bring to a boil.
  2. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
  3. Cool.
  4. In large bowl, combine cooled barley, beans, corn, red onion and jalapeño peppers.
  5. In small bowl, combine barbecue sauce and salad dressing.
  6. Pour dressing over barley-bean mixture and toss to coat.
  7. Line a serving bowl with cabbage leaves, if desired.
  8. Spoon barley salad into bowl and top with shredded cheese and crumbled tortilla chips.