Corn and Red Pepper Barley Salad Recipe

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Corn and Red Pepper Barley Salad Recipe

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4 1 1
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Corn And Red Pepper Barley Salad in Light & Tasty April/May 2004, p33

Nutritional Facts

3/4 cup: 256 calories, 9g fat (2g saturated fat), 3mg cholesterol, 509mg sodium, 41g carbohydrate (0 sugars, 8g fiber), 7g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat.

  • 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
  1. 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.
  2. Meanwhile, halve pepper; remove stem and seeds. Broil pepper skin side up 4 in. from the heat until skin blisters and blackens, about 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.
  3. 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.
Originally published as Corn And Red Pepper Barley Salad in Light & Tasty April/May 2004, p33

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jmkasprak User ID: 2880256 91552
Reviewed Jun. 20, 2012

"This salad gets hints of sweetness from the fresh sweet corn, and an interesting texture from the barley. I forgot to add the parmesan cheese, and didn't feel like messing with broiling the pepper so I finely diced about 1/4 cup. I'll definitely be making this again, so next time I'll get it all right."

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