For on the boat: Advance prep – 1) Cook barley, 2) Chop vegetables.
Amounts are all approximate.
Combine in a large bowl:
2 c. cooked, cooled pearled or hulled barley (use Alton Brown’s Baked Barley)
1 cucumber, seeded and chopped
1 red bell pepper, chopped
1 bunch green onions, sliced
1 c. corn kernels, frozen is fine
1 15 oz. can black beans, rinsed and drained
1 c. chopped cilantro
1 lb. chicken breasts, cooked and cubed (omit for vegetarian version)
Add to the vegetable/chicken mixture:
Juice of two or three limes
3 Tbs. olive oil
1 to 2 tsp. chili powder
Salt and pepper to taste
Mix well. Adjust the seasoning as needed. Cover and refrigerate. This will keep well for several days, refrigerated, but it’s best made a few hours ahead.