CORN AND RED PEPPER BARLEY SALAD
Here's a delicious way to present barley at its best. Instead of being lost in a sea of other ingredients in a soup or stew, that basic grain plays a starring role in the delicious chilled salad created by our Test Kitchen staff. Sweet corn and red pepper lend it a summery taste and color. Try taking a bowl to pass at your next picnic.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a saucepan, combine the water, barley and salt; bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until barley is just tender. Drain and set aside., Meanwhile, halve pepper; remove stem and seeds. Broil pepper skin side up 4 in. from the heat until skin blisters and blackens, about 8-10 minutes. Immediately place pepper in a bowl; cover with plastic wrap and let stand for 15-20 minutes. Peel off and discard charred skin. Chop pepper., In a bowl, combine corn, 1/2 cup onions, Parmesan, roasted pepper and barley. In another bowl, combine vinegar, water, lemon juice, sugar, Italian seasoning, garlic powder and pepper. Slowly whisk in oil. Pour over barley mixture; toss gently to coat. Sprinkle with remaining onions.
Nutrition Facts : Calories 256 calories, Fat 9g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 509mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges
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Yvonne Bond
[email protected]This salad is so easy to make. It's perfect for a weeknight meal.
Abbass Nawaz
[email protected]I love that this salad is so healthy and refreshing.
Hsail Said
[email protected]This salad is a great way to use up leftover chicken or tofu.
Malik Saif
[email protected]I'm allergic to corn, so I used edamame instead. It was still delicious!
Cecilia Akomabea
[email protected]I didn't have any barley, so I used quinoa instead. It worked out great!
DC Shortz
[email protected]I found the salad to be a bit bland. I think it could use more seasoning.
Mackenna Ramsey
[email protected]I'm not sure I like the combination of corn and barley, but the salad is still good.
Andrea Florez
[email protected]This salad is a great way to get your kids to eat their vegetables.
Granwell Bakang
[email protected]I'm going to try making this salad with grilled corn next time.
Danny Brenson
[email protected]This salad is perfect for a summer picnic or barbecue.
Michael Booysen
[email protected]I've made this salad several times and it's always a crowd-pleaser.
Mekhi Dobson
[email protected]This salad is a great way to use up leftover corn and peppers.
Rahman Shawon
[email protected]I love the pop of color that the red peppers add to this salad.
Muskan Kiyani
[email protected]This salad is so versatile. I've made it with different types of corn and peppers, and it's always delicious.
ABUBAKAR ABDULLAHI JAJA
[email protected]I'm not usually a fan of barley, but this salad changed my mind. The barley was perfectly cooked and had a great nutty flavor.
Qamar Mughal
[email protected]This salad was a hit at my last potluck! Everyone loved the unique combination of flavors and textures.