Step 1

Heat 1 tablespoon oil in a medium saucepan and cook the barley over medium-high heat for a few minutes until fragrant. Add the stock or water and bring to a boil. Reduce heat to a simmer then cover and cook for 30 to 40 minutes or until the barley is tender. Place the cooked barley in a large bowl and let cool.

Step 2

In a large skillet, heat the remaining tablespoon of oil over medium-high heat. Sauté the onion until it becomes tender, about 5 minutes. Add the jalepeno pepper and cook 1 minute. Add the corn and bean and cook until the corn becomes golden, about 5 minutes. Add this to the barley. Toss and let cool.

Step 3

Place the oil, lime juice, cumin, coriander, honey, garlic, salt and pepper in a small, lidded jar. Shake to combine. If you don’t have a jar, use a bowl and whisk briskly with a fork.

Step 4

Add the chopped tomatoes and cilantro to the barley mixture. Drizzle with dressing and toss. Serve immediately.