Ingredients:
- 3/4 chipotle pepper in adobo sauce, finely chopped , or to taste
- onion powder , or to taste
Directions:
- Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Remove from heat, and chill in refrigerator.
- In a large salad bowl, combine the cooked barley, black beans, green and red bell pepper, corn, celery, red onion, carrot, chipotle pepper, 1 tablespoon of canola oil, salt, black pepper, and cumin until thoroughly mixed.
- In a separate bowl, whisk together the water, corn syrup, 1 tablespoon of canola oil, lime juice, lemon juice, cilantro, white vinegar, and onion powder; pour dressing over barley mixture, and toss to combine. Refrigerate salad until cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 150.77 Kcal (631 kJ) | ||
| Calories from fat | 36.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.02g | 6% | |
|---|---|---|---|
| Sodium | 167.18mg | 7% | |
| Potassium | 225.28mg | 5% | |
| Total Carbs | 25.96g | 9% | |
| Sugars | 6.23g | 25% | |
| Dietary Fiber | 5.12g | 20% | |
| Protein | 3.56g | 7% | |
| Vitamin C | 17.8mg | 30% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 7.4mg | 41% | |
| Calcium | 28.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 98.01 Kcal (410 kJ) | ||
| Calories from fat | 23.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.61g | 6% | |
|---|---|---|---|
| Sodium | 108.68mg | 7% | |
| Potassium | 146.45mg | 5% | |
| Total Carbs | 16.87g | 9% | |
| Sugars | 4.05g | 25% | |
| Dietary Fiber | 3.33g | 20% | |
| Protein | 2.32g | 7% | |
| Vitamin C | 11.5mg | 30% | |
| Vitamin A | 0.3mg | 15% | |
| Iron | 4.8mg | 41% | |
| Calcium | 18.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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