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Confetti Barley Salad

Confetti Barley Salad
  • Serves: 8
Recipe by Chef Dean Fuller


  • 1 cup pearl or whole grain Idaho barley- Available at Boise Co-Op
  • 3 cups water
  • 1 can (15-1/4 ounces) black beans, drained or use Idaho black beans that have been cooked and cooled.
  • 1 can (15 ounces) mandarin oranges, drained
  • 2/3 cup finely chopped Idaho red onion
  • 1/2 cup chopped red bell pepper- Available at your local Farmers Market
  • 1/2 cup chopped green bell pepper- Available at your local Farmers Market
  • 3 tablespoons chopped fresh Idaho cilantro
  • 2/3 cup white wine vinegar
  • 1/3 cup olive oil
  • 2 tablespoons White Satin granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon dry mustard
  • 10 drops red pepper sauce


  • In medium saucepan with lid, bring water to a boil. Add barley and return to boil. Reduce heat to low, and cover and cook 45 minutes or until barley is tender and liquid is absorbed. (If using whole grain barley, it may be necessary to increase cooking time to 50-55 minutes). Drain and rinse barley. In large bowl combine cooked barley, beans, oranges, onion, bell peppers and cilantro. Set aside. In a small saucepan mix together vinegar, olive oil, sugar, salt, pepper, chili powder, dry mustard and pepper sauce. Heat and stir until mixture bubbles. Pour hot dressing over barley vegetable mixture. Cover and refrigerate at least 4 hours or overnight to allow salad to chill and flavors to blend.