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Mexican Barley Salad

Ingredients

  • 1 cup pot or pearl barley
  • 2 large tomatoes
  • 3 - 4 green onions, sliced
  • 1 1/2 cups kernel corn
  • Dressing:
  • 1/3 cup olive or canola oil
  • 5 Tbsp apple cider vinegar
  • 1/4 tsp chili flakes (optional)
  • 3/4 - 1 tsp chili powder
  • 3/4 - 1 tsp cumin salt to taste

Directions

  1. Cook barley in water at a rolling boil for 20 minutes, until tender.
  2. Drain and rinse with cold water, rinse again.
  3. Chop tomatoes and peppers into 1/2" chunks, and drain corn.
  4. Stir all ingredients together, refrigerate.

Use within two days.

  
         

 
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