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Colorful Barley Salad
Chili powder and cumin give this distinctive barley salad a subtle Tex-Mex flavor. It's a super make-ahead side dish. Folks commented on how hearty and tasty it was when we served it at our wedding barbecue.
24 Servings
Prep: 10 min. + chilling Cook: 40 min.
Ingredients
3 cans (10-1/2 ounces
each
) condensed chicken broth, undiluted
4 cups water
3 cups medium pearl barley
1 cup canola oil
1/3 cup white vinegar
3 garlic cloves, minced
1-1/2 teaspoons chili powder
1-1/2 teaspoons ground cumin
6 large tomatoes, seeded and chopped
1 package (16 ounces) frozen corn
1 bunch green onions, sliced
1 cup minced fresh parsley
Directions
In a large soup kettle or Dutch oven, combine chicken broth and
water; bring to a boil. Add barley; reduce heat. Cover and simmer
for 35-40 minutes or until barley is tender. Cool slightly.
In a small bowl, combine the oil, vinegar, garlic, chili powder and
cumin; pour over barley and toss well. Gently stir in the remaining
ingredients. Transfer to a serving bowl; cover and refrigerate
overnight. Yield: 24 servings.
Nutrition Facts:
1 serving (3/4 cup) equals 206 calories,
© Taste of Home 2013
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Colorful Barley Salad
(continued)
Nutrition Facts:
10 g fat (1 g saturated fat), trace cholesterol, 91 mg sodium, 27 g carbohydrate, 5 g fiber, 4 g protein.
© Taste of Home 2013