Barley Corn Salad

Total Time Prep: 15 min. + chilling
Yield 6 servings
Contest Winner
Test Kitchen Approved
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.

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
Recipe Creator

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