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Tex-Mex Bean and Barley Salad


Need a salad served cold, room temperature, or hot? Need a salad easily adjustable to your home flavors? Look no further than Chipotle Bean and Barley Salad.

Modifications Made:
Only one half of a small chipotle in adobo sauce was used. Two to the tablespoons would set the dish on fire, as in instant combustion when stirred!  Red pepper for green, frozen corn for fresh, and tomatoes and scallions were omitted.

Scaled for Likability: Great
Stereotyping is frowned upon. This should be applied to foods as well. Once a dish is categorized, it becomes judged. Good, bad, or otherwise the food is labeled without chances given. It's wrong. Good is not always good, bad is not always bad, and food is not always food. 

I am not in the category vegan, vegetarian, or meat eater. I am in the category food consumer and this chipotle bean and barley salad is a perfect example of misclassification.  Why is it vegan? Because it plant based only?  This dish had been around generations longer then the term vegan.  It is classic pot luck fodder.  It is classically great.

Served room temperature, I want to make it again to let rest overnight for a richer flavor from the very tasty dressing and then I want to make it where all the veggies are charred in a skillet before mixed with the barley and sauce in a pot. I just want to make it again.

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