Barley, Corn and Pepper Salad

By Debe Pendice

Ingredients
  • SALAD

  • 1 cup uncooked quick-cooking barley

  • 1 1/4 cups frozen whole kernal corn (Green Giant Niblets)

  • 1/2 cup red bell pepper strips

  • 1/2 cup sliced green onions(8 medium)

  • DRESSING

  • 1/4 cup olive oil

  • 1/4 cup lemon juice

  • 1/4 cup cilantro

  • 1/2 teaspoon salt

  • Coarsely ground black pepper

Directions
  1. Cook barley to desired doneness as directed on this package. Drain; rinse with cold water. Cook corn as directed on bag. Drain and rinse with cold water.

  2. In a large bowl, mix barley,corn, and remaining salad ingredients.

  3. In jar with a tight fitting lid, shake dressing ingredients well. Pour salad dressing over salad; toss to gently coat. Serve at room temperature or chilled. Store in the refrigerator.


Nutritional Facts

Servings
10
Per Serving(1/2 cup)
Calories
150
Fat
6 g( Sat. 1 g. Trans 0 g)
Cholesterol
0 mg
Sodium
125 mg
Carbohydrates
21 g
Fiber
4 g
Sugars
2 g
Protein
3 g

lunch

1 reply

Avera
Avera 2009-02-23 22:53:08 -0600 Report

The only problem with this one is the fact that our portion is only 1/2 cup. I already know that I will like it and 1/2 cup just isn't enough. lol BUT, any more than that and I'd be eating too many carbs.