This is a modern, slightly Polish-inspired version of a Mexican salad: instead of rice, we use barley — a hearty pearl barley popular in Poland. The combination of barley with black beans, corn, fresh avocado, cherry tomatoes, and red onion creates a wealth of textures: grainy barley, soft beans, creamy avocado, and crunchy toppings. The dressing made from yogurt, lime juice, canola oil, and cumin adds a distinctly tangy-spicy note. The dish is wholesome, great as a light lunch, a party side, or a healthy dinner. It looks impressive due to the contrast of colors: green avocado and cilantro, red tomatoes and peppers, and golden corn. Serve with tortillas or crunchy nachos for a twist.
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Weigh 200 g of pearl barley. Place the pearl barley in a colander and rinse under cold running water for about 30 seconds, shaking the colander until the water runs clear. This will remove excess dust and prevent the grains from sticking together.
Pour the rinsed pearl barley into a medium pot (volume about 2–2.5 l). Add 400 ml of water (ratio about 1:2) and a pinch of salt (about 1 g). Bring to a boil over high heat, then reduce the heat to low and cook for 35–40 minutes, until the grains are soft but firm (al dente). If the water evaporates, add 2–3 tablespoons of hot water.
After cooking, set the pot with the barley aside, remove the lid for 5 minutes, then fluff the grains with a fork. Allow to cool slightly — the barley should be warm or at room temperature before adding to the salad (hot barley may soften the other ingredients).
Prepare the vegetables: wash 300 g of cherry tomatoes and cut each in half. Wash 200 g of bell pepper, remove the seeds and chop into small cubes (about 1 cm). Drain and rinse 240 g of black beans and 200 g of corn in a sieve. Thinly slice 100 g of red onion into half-moons (if you want to mellow the onion's flavor, pour boiling water over it for 30 seconds and drain). Dice 300 g of avocado flesh just before combining, to prevent it from browning.
In a bowl with a capacity of about 500 ml, prepare the dressing: pour in 150 g of natural yogurt, add 45 g of rapeseed oil, 60 ml of lime juice, 4 g of ground cumin, 2 g of smoked paprika, 10 g (2 cloves) of finely chopped or pressed garlic, 4 g of salt, and 2 g of pepper. Mix vigorously with a spoon until a smooth emulsion is achieved. Taste and adjust with lime juice or salt as needed.
In a large bowl (at least 3 l), combine the slightly cooled pearl barley, drained beans and corn, chopped bell pepper, cherry tomatoes, and onion. Gently mix with a wooden spoon or silicone spatula to combine the ingredients.
Add the dressing to the bowl with the vegetables and spelt — pour in half of the dressing, mix, and taste. If you need more acidity or seasoning, add the remaining dressing or adjust with lime juice and salt.
Gently fold in 300 g of diced avocado and chopped cilantro (20 g). If you are adding cottage cheese (optional), crumble 200 g of cottage cheese on top. For a contrast in texture, sprinkle with crushed nachos (optional) before serving. Serve immediately or after 10–15 minutes, when the flavors meld.
Taste the salad and adjust with additional salt, pepper, or lime juice if needed. If you want to add some heat, chop 1 small chili pepper and mix it in to taste.
Transfer the salad to a wide serving bowl or arrange it on plates. Garnish with a few coriander leaves and lime wedges. Serve with nachos or warm tortillas as a side.
Pearl barley is a distinctive local ingredient that replaces the typical use of rice in this salad. In this way, we combine Polish tradition of grains with Mexican flavors — resulting in a hearty, rustic version of the salad.
Serve the salad slightly chilled or at room temperature. If serving at a party, provide the dressing separately so guests can add it to their liking. Adding crunchy nachos or toasted tortillas enhances the texture.
Store in a closed container in the refrigerator for up to 2 days (without avocado and nachos). If you plan to store it longer, keep the avocado separate and add it just before serving. Store the nachos separately to prevent them from getting soggy. Reheating is not recommended — the salad tastes best cold or at room temperature.
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