Cook your barley. I like to cook it in either a rice cooker or a slow cooker. It cooks just like white rice, so the most important thing to remember is to use the ratio of 1 part quinoa to 2 parts liquid {I use vegetable stock most of the time}. For example, 2 cups of liquid to 1 cup of uncooked barley. Let the barley rest for a good 15 minutes after cooking.

If you do not have a rice cooker simply add the barley and broth in a saucepan, bring it to a boil and then reduce the heat to a simmer. Cook covered, until the liquid has been absorbed and barley is tender {about 20 minutes}.

Mix cooked barley, diced tomatoes, corn, black beans and onions in large bowl. Toss with garlic salt and chili powder. Add jalapeno, cilantro and lime juice and toss thoroughly. Chill before serving.