Barley Corn Salad Recipe
- 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
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.
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.
Reviews for Barley Corn Salad
"I misread the recipe and did 2 cups barley, cooked instead of 2 cups cooked barley. Oops! Still incredibly delicious!"
"Nice, fresh, light taste! Great."
"Delicious! I really enjoyed this salad."