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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.

8 ServingsPrep: 20 min. Cook: 15 min.

Ingredients

8 cups water
1-1/2 cups uncooked medium pearl barley
1-1/2 teaspoons salt
1 medium sweet red pepper
2 cups fresh or frozen corn, thawed
2/3 cup thinly sliced green onions, divided
1/3 cup grated Parmesan cheese
SALAD DRESSING:
1/4 cup balsamic vinegar
2 tablespoons water
2 tablespoons lemon juice
1 teaspoon sugar
1 teaspoon Italian seasoning
3/4 teaspoon garlic powder
1/4 teaspoons pepper
1/4 cup olive oil

Directions

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

2 of 2

Corn and Red Pepper Barley Salad (continued)

Directions (continued)

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.
Yield: 8 servings.

Nutrition Facts: One serving (3/4 cup) equals 256 calories, 9 g fat (2 g saturated fat), 3 mg cholesterol, 509 mg sodium, 41 g carbohydrate, 8 g fiber, 7 g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat.