Turkey Confetti Barley Salad
  • 1Cup peal or whole grain barley
  • 3Cups water
  • 1Can (15 oz.) kidney beans, drained
  • 1Can (15 oz.) mandarin oranges, drained
  • 2/3Cup finely chopped red onion
  • 1/2Cup chopped red bell pepper
  • 1/2Cup chopped green bell pepper
  • 3Tablespoons chopped fresh cilantro leaves
  • 2/3Cups white wine vinegar
  • 1/3Cup olive oil
  • 2Tablespoons granulated sugar
  • 1Teaspoon salt
  • 1Teaspoon ground black pepper
  • 1Teaspoon chili powder
  • 1Teaspoon dry mustard
  • 10Drops red pepper sauce
  • 1 1/2Cups cubed cooked turkey or chicken
  1. In medium saucepan with lid, bring water to a boil.
  2. Add barley and return to boil.
  3. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. (If using whole grain barley, it
  4. may be necessary to increase cooking time to 50-55 minutes. It may also be necessary to drain off any unabsorbed liquid after cooking.)
  5. In large bowl combine cooked barley, beans, oranges, onion, bell pepper and cilantro. Set aside.
  6. 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.
  7. Pour hot dressing over barley-vegetable mixture. Add cooked and cubed turkey or chicken.
  8. Cover and refrigerate at least 4 hours or overnight to allow salad to chill and flavors to blend.