Excellent combination of flavors and textures. I grilled fresh corn on the cob in the husk, and cooked the barley in chicken broth. There was a little broth left when the barley was done, so I omitted the water in the dressing - also added a little more chili powder after tasting. I used halved cherry tomatoes instead of the plum tomatoes. I like the light dressing, and the colors of the veggies with the barley and beans makes a nice presentation. I'm sure I'll be making this often.
Great, easy-to-make and different salad--perfect with the fish we had for dinner. I made one subsitution in this recipe--I used kidney beans instead of black beans--it was still delicious but next time I make it I will use black beans.
This was very good, but I changed it quite a bit. I added a jalepeno and I sauteed the veggies first in a little bit of the dressing, as I wanted it a little warm and cooked.
Sorry - but I just wasn't a fan at all. The lime juice was overwhelming & the whole flavor didn't work for me.
I thought it was yummy but it wasnt a big hit with my family sorry! I'll be making it again for myself
I pre-cooked the barley, so the rest of the salad came together very quickly. I've never had a barley salad before, and it's a nice way to add grains to the diet with these tasty southwestern flavors. I think I'll add some spicy peppers to it next time - the barley absorbed and diluted some of the flavors, and I think the peppers might give it just the right kick for our tastes. Made for PAC Fall 2007. As usual, chia, we've enjoyed all three recipes.
This is a very tasty salad. I added more green onions and cilantro, personal preference. This will become a new favorite. 8-)