Barley Corn Salad Recipe

Barley Corn Salad Recipe photo by Taste of Home

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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

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Barley Corn Salad Recipe

Prep: 15 min. + chilling

Yield: 6 Servings

15 15

Ingredients

2 cups cooked medium pearl barley
2 cups frozen corn, thawed
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
3 green onions, chopped
1 tablespoon minced fresh cilantro
2 tablespoons lemon juice
2 tablespoons canola oil
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper

Directions

In a large bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine the lemon juice, oil, salt, thyme and pepper; shake well. Drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 6 servings.

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