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Barley, Corn and Pepper Salad

10 servings (1⁄2 cup each)
Preparation Time: 40 minutes
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Ingredients

SALAD

  • 1 cup uncooked barley
  • 2 cups frozen whole kernel corn
  • 1 ⁄2 cup diced red bell pepper
  • 1 ⁄2 cup diced green bell pepper
  • 1 ⁄2 cup sliced green onions 8 medium

CILANTRO DRESSING

  • 1 ⁄3 cup olive or vegetable oil
  • 1 ⁄3 cup lemon juice
  • 1 ⁄4 cup chopped fresh cilantro
  • 1 ⁄2 teaspoon salt
  • Coarsely ground black pepper

Instructions

  • 1 Cook barley as directed on package.
  • Drain; rinse with cold water.
  • Cook corn as directed on bag.
  • Drain; rinse with cold water.
  • Meanwhile, in large bowl, mix barley, corn and remaining salad ingredients.
  • In jar with tight-fitting lid, combine dressing ingredients; shake well.
  • Pour dressing over salad; toss to combine.
  • Serve at room temperature or chilled.
  • Store in refrigerator.

Notes / Tips / Wine Advice:

Regular or quick-cooking barley can be used to make this colorful vegetable salad.

Nutritional Information

Calories: 170 kcal
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Course Salad
clue Easy
Diets Vegetarian