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