- 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.
- 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.
- 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.
- 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.
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.