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Corn and Red Pepper Barley Salad

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."

Rating: This weblink has been rated 6 times with an average star rating of 3.8 Read Reviews (6)

Rate/Review | 201 people have saved this

Prep Time:
20 Min
Cook Time:
15 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

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

Directions

  1. 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.
  2. 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.
  3. 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.

Footnotes

  • 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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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 3, 2007 by KymInNM 
This was good, but with the combination of vegetables, I think a Mexican dressing would be a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 28, 2009 by GENINE810 
I made this just the way the recipe stated. Next time I would use less cheese b/c I thought it... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2009 by TheO's 
Great idea but a little dry. I agree with others an added cumin adn chili powder instead of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 9, 2009 by cookntaste 
This was a hearty, filling and tasty lunch. I subbed a 7 oz. jar of roasted red peppers but I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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... MORE

 
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