CORN AND RED PEPPER BARLEY SALAD
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.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 256 calories, Fat 9g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 509mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges
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S Logsdon
[email protected]This salad is a healthy and refreshing side dish that is perfect for summer gatherings.
Mashal Shedrack
[email protected]I'm not a huge fan of barley, but I really enjoyed this salad. The barley was cooked perfectly and had a nice chewy texture. The corn and red peppers added sweetness and crunch, and the dressing was tangy and flavorful.
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[email protected]This salad is a great way to use up leftover corn and red peppers.
Boyslove Stories
[email protected]I'm not usually a fan of barley, but this salad changed my mind! The barley is cooked perfectly and has a nice chewy texture. The corn and red peppers add sweetness and crunch, and the dressing is tangy and flavorful.
Priscah Wairimu
[email protected]This salad is a summer staple at our house! We love the fresh, vibrant flavors, and it's always a crowd-pleaser at potlucks and barbecues.
Samuel Agyemang Kwabena
[email protected]Meh.
Ian Byrne
[email protected]Not a fan. The dressing was too tart for my taste, and the barley was a bit overcooked. I think I'll stick to my regular corn salad recipe.
Mugisa Ceaser
[email protected]Delicious and healthy! This salad is a great way to use up leftover corn and red peppers. I added some grilled chicken for extra protein, and it was a hit with my family.
Isaac Nolin
[email protected]Easy to make and packed with flavor! I used frozen corn and roasted red peppers from a jar to save time, and it turned out great. The dressing is simple but really brings the dish together.
Shadhin Sharma
[email protected]This vibrant and flavorful barley salad was a delightful culinary experience. The combination of sweet corn, crunchy red peppers, and chewy barley, along with the zesty dressing, created a perfect balance of textures and flavors. I especially enjoyed