Barley Corn Salad Recipe

5 3 3
Barley Corn Salad Recipe
Barley Corn Salad Recipe photo by Taste of Home
Publisher Photo

Barley Corn Salad Recipe

Read Reviews
5 3 3
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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling

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.
Freeze option: Prepare salad without onions and cilantro. Transfer to freezer containers; freeze. To use, thaw completely in refrigerator. Gently stir in onions, cilantro and a little oil if necessary.
Yield: 6 servings.
Originally published as Barley Corn Salad in Light & Tasty October/November 2001, p39

Nutritional Facts

2/3 cup: 163 calories, 5g fat (1g saturated fat), 0 cholesterol, 201mg sodium, 29g carbohydrate (0 sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

  • 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
  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.
    Freeze option: Prepare salad without onions and cilantro. Transfer to freezer containers; freeze. To use, thaw completely in refrigerator. Gently stir in onions, cilantro and a little oil if necessary.
    Yield: 6 servings.
Originally published as Barley Corn Salad in Light & Tasty October/November 2001, p39

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Reviews forBarley Corn Salad

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FloraJL User ID: 6686400 50871
Reviewed May. 16, 2012

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

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cheryl_schweizer User ID: 4096005 36889
Reviewed Jun. 16, 2011

"Nice, fresh, light taste! Great."

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cnymom User ID: 4478712 204535
Reviewed Oct. 19, 2009

"Delicious! I really enjoyed this salad."

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