Texas Barley Salad Recipe

3.5 1 2
Texas Barley Salad Recipe
Texas Barley Salad Recipe photo by Taste of Home
Publisher Photo

Texas Barley Salad Recipe

Read Reviews
3.5 1 2
Publisher Photo
“I got this recipe from a cook in Mexico while I was there on a Mission trip,” says Marilyn Sonnenberg of Edmonton, Alberta. “I've been making it ever since.”
MAKES:
5 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
5 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1 cup reduced-sodium chicken broth or vegetable broth
  • 1/2 cup quick-cooking barley
  • 1 medium tomato, seeded and chopped
  • 3/4 cup frozen corn, thawed
  • 1/2 cup chopped sweet red pepper
  • 1/4 cup chopped seeded peeled cucumber
  • 2 green onions, thinly sliced
  • 2 tablespoons canola oil
  • 4 teaspoons cider vinegar
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder

Directions

In a small saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until tender. Cool.
In a large bowl, combine the tomato, corn, red pepper, cucumber, onions and barley. In a small bowl, whisk the remaining ingredients. Pour over barley mixture and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 5 servings.
Originally published as Texas Barley Salad in Light & Tasty February/March 2008, p25

Nutritional Facts

3/4 cup: 155 calories, 6g fat (1g saturated fat), 0 cholesterol, 251mg sodium, 22g carbohydrate (3g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 1 cup reduced-sodium chicken broth or vegetable broth
  • 1/2 cup quick-cooking barley
  • 1 medium tomato, seeded and chopped
  • 3/4 cup frozen corn, thawed
  • 1/2 cup chopped sweet red pepper
  • 1/4 cup chopped seeded peeled cucumber
  • 2 green onions, thinly sliced
  • 2 tablespoons canola oil
  • 4 teaspoons cider vinegar
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  1. In a small saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until tender. Cool.
  2. In a large bowl, combine the tomato, corn, red pepper, cucumber, onions and barley. In a small bowl, whisk the remaining ingredients. Pour over barley mixture and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 5 servings.
Originally published as Texas Barley Salad in Light & Tasty February/March 2008, p25

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daisyshae99 User ID: 1005356 94917
Reviewed May. 17, 2010

"This is a fabulous salad! Pretty much the only thing I did different from the recipe was to up the spices a bit, but it still wasn't over the top spicy- just right IMO. I made it the night before for our lunches the next day. This will be a regular at our house!"

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