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Corn And Barley Salad

Veggie.Lover's picture
Ingredients
  Water 2 Cup (32 tbs)
  Pearl barley 2⁄3 Cup (10.67 tbs) (Uncooked)
  Salt 1⁄4 Teaspoon
  Corn cut off the cob/Frozen whole kernel, thawed 2 Cup (32 tbs)
  Thinly sliced unpeeled cucumber 1⁄2 Cup (8 tbs)
  Julienned sweet red pepper 1⁄2 Cup (8 tbs) (2 Inch Slices)
  White wine vinegar 3 Tablespoon
  Water 1 Tablespoon
  Vegetable oil 1 Tablespoon
  Dried basil 1⁄4 Teaspoon
  Ground white pepper 1⁄8 Teaspoon
  Boston lettuce leaves 4
Directions

Bring water to a boil in a saucepan; add barley and 1/4 teaspoon salt.
Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed; let cool.
Combine barley, corn, cucumber, and red pepper in a bowl.
Combine vinegar and next 5 ingredients.
Pour over barley mixture; toss.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Barley

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1425 Calories from Fat 187

% Daily Value*

Total Fat 21 g31.6%

Saturated Fat 2 g10.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 502.5 mg20.9%

Total Carbohydrates 261 g86.9%

Dietary Fiber 62.3 g249.1%

Sugars 1.4 g

Protein 42 g83.7%

Vitamin A 66.2% Vitamin C 283.9%

Calcium 6.3% Iron 9.5%

*Based on a 2000 Calorie diet

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Corn And Barley Salad Recipe