You are here

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

Rate It

Your rating: None
4.326665
Average: 4.3 (15 votes)