Confetti Barley Salad
Recipe from Diabetic Living

Succotash is simply a combination of beans and corn. If you can't find frozen succotash for the recipe, substitute 1 cup each of whole kernel corn and lima beans.


Confetti Barley Salad

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Ingredients
  • 5  cups
    water
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  • 1  cup
    pearl barley
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  • 2  cups
    frozen succotash,* thawed
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  • 1/4  cup
    white wine vinegar
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  • 3  tablespoons
    olive oil
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  • 1  tablespoon
    Dijon-style mustard
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  • 2  teaspoons
    snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
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  • 2  cloves
    garlic, minced
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  • 1/2  teaspoon
    salt
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  • 1/4  teaspoon
    ground black pepper
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  • 1  cup
    finely chopped red sweet pepper
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  • 1/3  cup
    sliced pitted ripe olives
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  •  
    Fresh herb sprigs (optional)
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Directions
1.
In a large saucepan, bring the water to boiling. Stir in barley; reduce heat. Cover and simmer for 45 to 50 minutes or just until barley is tender, adding succotash for the last 10 minutes of cooking; drain. Rinse with cold water; drain again.
2.
Meanwhile, for dressing, in a screw-top jar, combine vinegar, oil, mustard, oregano, garlic, salt, and black pepper. Cover and shake well. Set aside.
3.
In a large bowl, stir together the barley mixture, sweet pepper, and olives. Shake dressing. Pour the dressing over barley mixture; toss gently to coat. Serve immediately, or cover and refrigerate for up to 24 hours. If desired, garnish with fresh herb sprigs. Makes 4 (1 1/2-cup) servings.
Nutrition information
Calories 332, Total Fat 13 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 724 mg, Carbohydrate 49 g, Fiber 8 g, Protein 9 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable .5, Starch 3, Fat 2. Percent Daily Values are based on a 2,000 calorie diet
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