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Barley, Corn and Pepper Salad
10 servings (1⁄2 cup each)
Preparation Time:
40
minutes
mins
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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