Barley and Corn Salad
ingredients
1 cup barley
3 cups water
Salad
2 carrots, diced
1/2 red onion, diced
2 celery stalks, diced
1 red pepper, diced
1 yellow pepper, diced
2 scallions, minced
1 cup frozen corn, thawed and drained
Dressing
2 1/2 Tbsp. olive oil
1 Tbsp. red wine vinegar
1 Tbsp. fresh lemon juice
1 1/2 tsp. Dijon mustard
1 garlic clove, minced
Salt and pepper to taste
preparation
8 servings
Preparation time: 30 minutes
Cooking time: 60 minutes
1. Place the barley in a fine sieve and rinse thoroughly with cool water for about 1 to 2 minutes.
3. Bring the water to a boil in a saucepan. Add the barley and bring to a boil. Lower the heat, cover, and simmer for about 55 minutes until the barley is tender.
3. Meanwhile, in a large salad bowl, combine all the salad ingredients.
4. In a measuring cup, combine all the dressing ingredients.
5. Once cooked, allow the barley to cool for about 2 hours. Add the barley to the salad bowl, pour on the dressing, and toss well. Serve at room temperature.
nutrition
Serving size: 1 cup
Starch Exchanges: 2
Vegetable Exchanges: 1
Fat Exchanges: 0.5
Amount Per Serving
Calories: 193
Calories From Fat: 44
Total Fat: 5 grams
Saturated Fat: 0.7 grams
Cholesterol: 0 milligrams
Sodium: 50 milligrams
Total Carbohydrate: 36 grams
Dietary Fiber: 6 grams
Sugars: 4 grams
Protein: 3 grams
