Zesty Jalapeño-Lime Barley Salad
A spicy and tangy barley salad with fresh vegetables and a jalapeño-lime dressing. Perfect for summer meals!
Equipment
- mixing bowl
- whisk,
- knife
- Cutting board
- Measuring cups
Ingrediënten
For the Salad:
- 1 cup 184 g dry pearl barley
- 3 cups 705 ml water
- ½ cup 126 g diced tomato
- ½ cup 75 g diced green bell pepper
- ½ cup 80 g finely diced red onion
- ½ cup 52 g seeded and diced cucumber
For the Dressing:
- ¼ cup 60 ml fresh lime juice
- 2 tbsp 30 ml extra-virgin olive oil
- 1 jalapeño pepper seeded and finely diced
- Salt and pepper to taste
Instructies
For the Salad:
- Bring the water to a boil in a medium saucepan.
- Add the barley, reduce heat to a simmer, cover, and cook for 30–40 minutes until tender and most of the water is absorbed.
- Let the barley cool.
- In a large bowl, combine the cooked barley with the cucumber, tomato, bell pepper, and red onion.
For the Dressing:
- Whisk together the lime juice, olive oil, diced jalapeño, salt, and pepper in a small bowl.
- Drizzle the dressing over the barley mixture and toss to coat evenly.
- Serve chilled for the best flavor.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a light Sauvignon Blanc or a crisp white blend to complement the citrus and spice of the dish.Nutritional Information
Calories: 210 kcal | Carbohydrates: 37 g | Protein: 5 g | Fat: 5 g | Sugar: 2 g | Salt: 0.4 g
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