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Texas Pete® Fiery Sweet and Smoky Southwestern Barley Salad
Texas Pete Foodservice
https://texaspetefoodservice.com/recipe/texas-pete-fiery-sweet-and-smoky-southwestern-barley-salad/
Texas Pete® Fiery Sweet and Smoky Southwestern Barley Salad
Ingredients
- 1 1/2 C dry Barley, cooked
- 1/2 C Roasted bell pepper, seeded, small diced
- 1 Poblano pepper, seeded, small diced
- 2 Jalapeno pepper, roasted, seeded, small diced
- 1 – 14 oz. can Corn kernels, drained, roasted
- 1 bunch Parsley, fresh, rough chopped
- 1 bunch Scallions, sliced thin
Dressing
- 1 C Texas Pete® Fiery Sweet Wing Sauce
- 4 tbsp. Chipotle peppers in Adobo, canned, pureed smooth
- 3 tbsp. Red wine vinegar
- 3 tbsp. Extra virgin olive oil
Directions
YIELD: 2 quarts
PORTION (Serving Size):
- Cook the barley according to the instructions found on the package. Once the barley is cooked and drained, place it in the refrigerator to chill completely.
- Once the barley is cold, remove it from the refrigerator and place it into a large mixing bowl.
- Add the roasted bell peppers, poblano pepper, jalapeno peppers, corn kernels, parsley and the scallions. Toss everything together.
- Place the Texas Pete® Fiery Sweet Wing Sauce, chipotle pepper with adobo sauce, red wine vinegar, olive oil and a few pinches of salt and pepper into blender and puree the mixture until it is completely smooth. Pour the dressing over the barley salad and mix well.
- Taste for seasonings and adjust if necessary. Place the salad in the refrigerator and allow it to meld together for at least 4-6 hours before serving.
