Barley Corn Salad
Light & Tasty
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A great alternative to pasta salads, this colorful side dish adds refreshing herb flavor to corn, barley, and red and green peppers. Bring it to your next get-together and see how fast it disappears! —Mary Ann Kieffer of Lawrence, Kansas
SERVINGS: 6
CATEGORY: Side Dish
METHOD: Chill
TIME: Prep: 15 min. + chilling
Ingredients:
- 2 cups cooked medium pearl barley
- 2 cups frozen corn, thawed
- 1/2 cup chopped sweet red pepper
- 1/2 cup chopped green pepper
- 3 green onions, chopped
- 1 tablespoon minced fresh cilantro or parsley
- 2 tablespoons lemon juice
- 2 tablespoons canola oil
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/8 teaspoon pepper
Directions:
In a large bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine the lemon juice, oil, salt, thyme and pepper; shake well. Drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 6 servings.