Barley Corn Salad Recipe
Barley Corn Salad Recipe photo by Taste of Home

Barley Corn Salad Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6 servings

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

Nutritional Facts

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.

Directions

  1. 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.
Originally published as Barley Corn Salad in Light & Tasty October/November 2001, p39

Nutritional Facts

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.

Reviews for Barley Corn Salad

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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3 Star
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MY REVIEW
Reviewed May. 16, 2012

I misread the recipe and did 2 cups barley, cooked instead of 2 cups cooked barley. Oops! Still incredibly delicious!

MY REVIEW
Reviewed Jun. 16, 2011

Nice, fresh, light taste! Great.

MY REVIEW
Reviewed Oct. 19, 2009

Delicious! I really enjoyed this salad.

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