Barley-Vegetable Salad
Recipe from Better Homes and Gardens

Red and green sweet peppers and a can of corn make this easy side-dish salad extra colorful.


Barley-Vegetable Salad

by 1  person

read comments

add your rating
add a comment
Servings: Makes 6 side-dish servings.
Prep Time: 15 mins
Total Time: 4 hrs 25 mins
Related Categories: Cut Corn, Peppers, Quick and Easy, Summer Picnics, Summer Salads, Summer Salads, Summer Vegetables, Vegetable Salad
 
savings in
change zip
 
Ingredients
  • 1-1/4  cups
    water
    see savings
    On Sale
  • 1  cup
    quick-cooking barley
    see savings
    On Sale
  • 1/4  cup
    lime juice
    see savings
    On Sale
  • 3  tablespoons
    snipped fresh cilantro
    see savings
    On Sale
  • 3  tablespoons
    olive oil or salad oil
    see savings
    On Sale
  • 1  tablespoon
    water
    see savings
    On Sale
  • 1/2  teaspoon
    salt
    see savings
    On Sale
  • 1/8  to 1/4 teaspoon
    ground red pepper
    see savings
    On Sale
  • 1  8-3/4-ounce can
    whole kernel corn, drained
    see savings
    On Sale
  • 1/2  cup
    chopped green sweet pepper
    see savings
    On Sale
  • 1/2  cup
    chopped red sweet pepper
    see savings
    On Sale
  • 3  tablespoons
    sliced green onion
    see savings
    On Sale
  •  
    Green or purple salad savoy leaves
    see savings
    On Sale
add ingredients to list

Directions
1.
In a medium saucepan combine the 1-1/4 cups water and barley. Bring to boiling. Reduce heat and simmer, covered, for 10 to 12 minutes or until liquid is absorbed. Cool.
2.
Meanwhile, for dressing, in a screw-top jar combine lime juice, cilantro, oil, the 1 tablespoon water, salt, and ground red pepper. Cover and shake well.
3.
In a large salad bowl combine barley, corn, green pepper, sweet red pepper, and green onion. Shake dressing. Pour dressing over barley mixture; toss lightly to coat. Cover and chill for 4 to 24 hours.
4.
Serve the barley mixture on salad plates lined with salad savoy leaves. Makes 6 side-dish servings.

Make-Ahead Tip
Prepare salad. Cover and chill for 4 to 24 hours. Serve on salad savoy leaves.
Nutrition information
Calories 212, Total Fat 8 g, Saturated Fat 1 g, Sodium 331 mg, Carbohydrate 33 g, Protein 5 g. Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Herbed Egg Salad Roll Ups
Herbed Egg Salad Roll Ups

Egg salad from the deli makes these appetizers simple to prepare.

 Articles
Taco Salad: Make the Takeout
...The idea of eating the "bowl" your taco salad comes in is half the fun of ordering one at your.... But even though they might have salad as part of their name, the taco salad you eat at the cantina or pick... Salad has everything you love, but without all the fat. First, the tortilla is baked, not fried. You get... read more...
The Blues Salad: Dinner for $10
... those warm spring and summer nights, sometimes there's nothing that hits the spot like a good salad.... This Blues Salad fits the bill to a T: leafy greens, lightly toasted walnuts and the sharp bite of blue... vinegar well ahead of time and keep it on hand all summer long). Not only that, but this Blues Salad... read more...
Caesar Salad with Chicken: Make the Takeout
...When lunchtime rolls around, a lot of us head to the corner deli or salad bar to grab sandwiches... and salads, with the chicken Caesar salad close to the top of the list. It gives you lean protein and greens... to eat. Because a soggy Caesar is a very unhappy Caesar. The Caesar salad is really all about... read more...
More Great Recipe Ideas from Better Homes and Gardens