Corn and Red Pepper Barley Salad

SUBMITTED BY: Taste of Home Test Kitchen

"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."

PREP TIME	20 Min
COOK TIME	15 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

8 cups water
1 1/2 cups uncooked medium pearl barley
1 1/2 teaspoons salt
1 medium sweet red pepper
2 cups fresh or frozen corn, thawed
2/3 cup thinly sliced green onions, divided
1/3 cup grated Parmesan cheese
SALAD DRESSING:
1/4 cup balsamic vinegar
2 tablespoons water
2 tablespoons lemon juice
1 teaspoon sugar
1 teaspoon Italian seasoning
3/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup olive oil

READ REVIEWS (3)

DIRECTIONS

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.

Nutritional Analysis: One serving (3/4 cup) equals 256 calories, 9 g fat (2 g saturated fat), 3 mg cholesterol, 509 mg sodium, 41 g carbohydrate, 8 g fiber, 7 g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat.

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REVIEWS

Reviewed on May 22, 2007 by blue eyed CC

This is the perfect side dish to serve with a cookout AND it's very EASY to make...which is always a plus!!! I was looking for a barley salad recipe that I had once at a restaurant's buffet and this fit the bill. It's good if made a few hours beforehand, but it's even better the next day. I did add a tad more parmesan cheese, but other than that, I made it just like the recipe states. Husband and dinner guests really enjoyed it.

1 user found this review helpful

Reviewed on Sep. 3, 2007 by KymInNM

This was good, but with the combination of vegetables, I think a Mexican dressing would be a better complement than Italian (I used all fresh herbs--basil, oregano, and thyme). Next time, I'll try it with cilantro, chili powder, cumin, and cider or red wine vinegar, and I'll probably omit the cheese; it didn't seem to add much flavor. I'll also use more roasted red pepper. The veggies gave the dish a nice crunch and a sweet flavor, but the balsamic made the overall flavor a bit too sweet for my taste. It's a good base, though.

0 users found this review helpful

Reviewed on Jun. 6, 2007 by SANDIBROOK

This was good, enjoyed it with our hamburgers cooked on the grill! I cut the amount of barley used and prepared the roasted red peppers on the grill rather than broiled (wow, very tasty). Don't plan on serving leftovers...very dry and almost tasteless. Will certainly prepare again.

0 users found this review helpful

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