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A great alternative to pasta salads, this colorful side dish adds refreshing herb flavor to corn, barley, and red and green peppers. Bring it to your next get-together and see how fast it disappears! —Mary Ann Kieffer of Lawrence, Kansas
This recipe is:
Contest Winning
Healthy
Quick
Diabetic Friendly
Nutritional Analysis: One serving (2/3 cup) equals 163 calories, 5 g fat (trace saturated fat), 0 cholesterol, 201 mg sodium, 29 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.
Originally published as Barley Corn Salad in Light & Tasty October/November 2001, p39
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Reviewed on May. 16, 2012 by FloraJL
I misread the recipe and did 2 cups barley, cooked instead of 2 cups cooked barley. Oops! Still incredibly delicious!
Reviewed on Jun. 16, 2011 by cheryl_schweizer
Nice, fresh, light taste! Great.
Reviewed on Oct. 19, 2009 by cnymom
Delicious! I really enjoyed this salad.
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