Texas Pete® Fiery Sweet and Smoky Southwestern Barley Salad
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
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
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.