Barley Salad

Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce the heat to low, and simmer until the barley is tender, about 30 minutes. Remove from heat and cool in the refrigerator.

In a large mixing 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 well mixed.

In a separate bowl, mix the water, corn syrup, 1 tablespoon of canola oil, lime juice, lemon juice, cilantro, white vinegar, and onion powder; pour the dressing over the barley mixture and mix to combine. Refrigerate the salad until chilled.