A zesty, fresh, and crunchy salad with the perfect balance of spice and citrus. This Jalapeño-Lime Barley Salad is perfect for summer meals or picnics and brings a burst of flavor with every bite!
Jalapeño-Lime Barley Salad
A zesty, fresh, and crunchy salad with the perfect balance of spice and citrus. This Jalapeño-Lime Barley Salad is perfect for summer meals or picnics and brings a burst of flavor with every bite!
Equipment
- medium saucepan
- Mixing bowl
- Whisk
- Knife
- chopping board,
- Measuring spoons
Ingredients
- 3 cups 705 ml water
- 1 cup 184 g dry pearl barley
- ½ cup 52 g seeded and diced cucumber
- ½ cup 126 g diced tomato
- ½ cup 75 g diced green bell pepper
- ½ cup 80 g finely diced red onion
- For the dressing:
- 1 jalapeño pepper seeded and finely diced
- ¼ cup 60 ml fresh lime juice
- 2 tablespoons 30 ml extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Bring 3 cups of water to a boil in a medium-size saucepan.
- Add the dry barley and reduce to a simmer.
- Cover and cook for 30-40 minutes until tender and most of the water is absorbed.
- Set aside to cool.
- In a large bowl, add the diced cucumber, tomato, bell pepper, and red onion to the cooled barley.
- For the dressing, whisk together the jalapeño, lime juice, olive oil, salt, and pepper in a small bowl.
- Drizzle the dressing over the salad and toss to coat evenly.
- Chill the salad before serving.
Notes & Wine Advice
Serving Tip:
This salad pairs beautifully with grilled vegetables or as a side dish for a Mexican-inspired meal. It’s also perfect for taking to picnics or outdoor gatherings.
Wine Advice:
Pair with a light and crisp white wine such as Sauvignon Blanc or a refreshing chilled rosé to balance the spiciness of the jalapeño.
Nutrition values
Calories: 180 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 7 g | Sugar: 4 g