Barley Lime Fiesta Salad

• 1 cup pearl barley
• 2 cups water
• 1/2 (15 ounce) can black beans, rinsed and drained
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 (8.75 ounce) can whole kernel corn, drained
• 1 stalk celery, chopped
• 1 small red onion, chopped
• 1 large carrot, chopped
• 3/4 chipotle pepper in adobo sauce, finely chopped, or to taste
• 1 tablespoon canola oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/4 cup water
• 2 tablespoons light corn syrup, or to taste
• 1 tablespoon canola oil, or to taste
• 1 tablespoon lime juice, or to taste
• 1 tablespoon lemon juice, or to taste
• 1/4 cup chopped fresh cilantro
• 1 teaspoon distilled white vinegar, or to taste
• onion powder, or to taste

1. 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.
2. 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.
3. 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.

pearl barley, water, black beans, green bell pepper, red bell pepper, whole kernel corn, celery, red onion, carrot, pepper, canola oil, salt, ground black pepper, ground cumin, water, light corn syrup, canola oil, lime juice, lemon juice, fresh cilantro, white vinegar, onion

Taken from www.allrecipes.com/recipe/217156/barley-lime-fiesta-salad/ (may not work)