Black Beans & Barley with Chipotle Lime Vinaigrette

Yield: 4 servings

This tasty dish makes a great addition to lunch or dinner. It would also satisfy as a meatless main course served over mixed greens with Maple Corn Bread or Grilled Cheddar Cornmeal Cakes.


  • 1 cup pearl barley
  • 2 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon adobe sauce (or puréed chipotle chilies)
  • 1/4 cup grape seed or vegetable oil
  • 1 15-ounce can black beans, rinsed and drained
  • 2 Roma tomatoes, seeded and diced
  • 1 large shallot, minced
  • 1/4 cup chopped cilantro


  1. Bring 4 cups water to a rapid boil in a small saucepot. Add a generous amount of salt and parley to the pot. Boil for 30-35 minutes, uncovered. The finished product will be chewy but not hard. Drain (like pasta) and cool.
  2. For the vinaigrette, combine the lime juice, cumin, adobe sauce and oil in a small mixing bowl. Whisk to combine.
  3. In another mixing bowl, combine the cooked barley, black beans, tomatoes, shallot, and cilantro.
  4. Pour the dressing over the salad and toss gently to combine. Season to taste with salt and pepper. Serve cold or at room temperature.


2 Responses to Black Beans & Barley with Chipotle Lime Vinaigrette

  1. Susan S. May 31, 2015 at 1:26 pm #

    This salad is DELICIOUS! Thank you for bring samples to the Jenny Schatzle nutrition seminar yesterday. I made a batch and my family loves it. Thank you Kristen!

  2. Kristen Desmond May 31, 2015 at 3:47 pm #

    Good for you, Susan! So glad you like it!

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