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.
In large bowl, combine cooled barley, beans, corn, red onion and jalapeño 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.