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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."

Rate/Review | Read Reviews (6)

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

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

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.

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.