Barley, Corn and Pepper Salad
10 servings (1⁄2 cup each)
Ingrediënten
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
Instructies
- 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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