Taco Salad with Zesty Lime Vinaigrette


  • 1 cup barley
  • 1 cup Water
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 cup prepared salsa
  • 1/2 tsp fine sea salt
  • 1 1/2 cups cooked or canned black beans
  • 2 romaine hearts
  • 2 cups shredded red cabbage
  • 1 cup cherry tomatoes
  • 1/2 cup Chopped green onions
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup crumbled feta or shredded Cheddar cheese
  • Avocado slices
  • 1/4 cup extra-virgin olive oil
  • 3 tbsp raw apple cider vinegar
  • 1/4 cup squeezed lime juice
  • 3 tbsp pure maple syrup
  • 1 clove garlic
  • 1 tsp ground cumin
  • 1/8 tsp cayenne pepper
  • 1/2 tsp fine sea salt
  • freshly ground black pepper
  • Combine the barley, water, cumin, chili powder, salsa, and salt in the Instant Pot and stir to combine. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook and cook on high pressure for 20 minutes. Let the pressure naturally release for 10 minutes.
  • While the barley is cooking, prepare the vinaigrette. In a pint-sized mason jar, combine the olive oil, vinegar, lime juice, maple syrup, garlic, cumin, cayenne, salt, and several grinds of pepper. Screw on the lid and shake vigorously to combine. Set aside.
  • When the screen reads L0:10, move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid and stir in the black beans to create the taco “meat.” (If using canned beans, drain and rinse them first.)
  • To serve, place the romaine, cabbage, tomatoes, green onions, cilantro, and barley and black bean mixture in a serving bowl. Generously drizzle the lime vinaigrette on top, add a sprinkling of cheese and avocadeo slices, and serve right away. Store leftovers in three separate airtight containers—one each for the “meat,” the dressing, and the chopped vegetables—in the fridge for 5 days.
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