Barley-Vegetable Salad

Red and green sweet peppers and a can of corn make this easy side-dish salad extra colorful.

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3.5 by 3 people

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  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 10 mins
  • Chill: 4 hrs to 24 hrs

Barley-Vegetable Salad

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3.5 by 3 people

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Directions

  1. In a medium saucepan combine the 1-1/4 cups water and barley. Bring to boiling. Reduce heat and simmer, covered, for 10 to 12 minutes or until liquid is absorbed. Cool.
  2. Meanwhile, for dressing, in a screw-top jar combine lime juice, cilantro, oil, the 1 tablespoon water, salt, and ground red pepper. Cover and shake well.
  3. In a large salad bowl combine barley, corn, green pepper, sweet red pepper, and green onion. Shake dressing. Pour dressing over barley mixture; toss lightly to coat. Cover and chill for 4 to 24 hours.
  4. Serve the barley mixture on salad plates lined with salad savoy leaves. Makes 6 side-dish servings.

From the Test Kitchen

Prepare salad. Cover and chill for 4 to 24 hours. Serve on salad savoy leaves.

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Nutrition Facts (Barley-Vegetable Salad)

  • Per serving:
  • 212 kcal ,
  • 8 g fat
  • (1 g sat. fat ,
  • 331 mg sodium ,
  • 33 g carb. ,
  • 5 g pro.
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