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    You are in: Home / Recipes / Barley, Bell Pepper & Corn Salad Recipe
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    Barley, Bell Pepper & Corn Salad

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Dancer^'s Note:

    this makes a great filling lunch I make it today.

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    Units: US | Metric


    1. 1
      Rinse and drain barley.
    2. 2
      Sprinkle the barley into a large saucepan of boiling salted water,.
    3. 3
      stirring, and boil it, skimming the froth, for 30 minutes, or until just tender.
    4. 4
      Drain the barley, rinse it under cold water, and let it drain until cool.
    5. 5
      Transfer barley to a large bowl; add bell pepper, corn, parsley, and salt and pepper to taste.
    6. 6
      In a bowl whisk together the vinegar and more salt and pepper to taste,.
    7. 7
      add oil, whisking till dressing is emulsified.
    8. 8
      Toss the salad with the dressing until well combined.
    9. 9
      The salad may be made up to 8 hours in advance and kept covered andchilled but the parsley should not be added til just before serving.

    Ratings & Reviews:

    • on June 14, 2010


      Delicious and so simple. I substituted fennel for parsley (the leaves and part of the stalks) and my whole family loved it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 17, 2008


      I've only cooked barley in soups so was excited about trying this fiber-rich grain in a salad. I was a bit concerned that the barley package said to cook it for 1 1/4 hour while you directed to cook it for only 1/2 hour. I took your advice and am ever so glad I did. After 1/2 hour the barley was chewy - just perfect for use in a salad. There was just enough seasoning, the flavors worked together well, and the chewy texture and nutty flavor of the barley made this extra special. Thanks Dancer for a healthful new way to enjoy barley!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Barley, Bell Pepper & Corn Salad

    Serving Size: 1 (170 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 384.0
    Calories from Fat 178
    Total Fat 19.8 g
    Saturated Fat 2.8 g
    Cholesterol 0.0 mg
    Sodium 142.4 mg
    Total Carbohydrate 47.9 g
    Dietary Fiber 10.1 g
    Sugars 4.1 g
    Protein 7.9 g

    The following items or measurements are not included:

    white wine vinegar

    white wine vinegar

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