Barley Corn Salad

Name: Barley Corn Salad
Prep time: 15 min
Total time: 15 min
Yield: 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

TOTAL TIME: Prep: 15 min. + chilling YIELD: 6 servings.

A terrific alternative to pasta salad, 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

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

1. In a large bowl, combine the first 6 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.

Nutrition Facts

2/3 cup: 156 calories, 5g fat (0 saturated fat), 0 cholesterol, 202mg sodium, 26g carbohydrate (2g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.