Barley Lime Fiesta Salad

1 cup pearl barley

2 cups water

½ (15 ounce) can black beans, rinsed and drained

½ green bell pepper, chopped

½ 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

¾ chipotle pepper in adobo sauce, finely chopped, or to taste

1 tablespoon canola oil

½ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon ground cumin

¼ 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

¼ cup chopped fresh cilantro

1 teaspoon distilled white vinegar, or to taste

onion powder, or to taste

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.

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.

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.