Corn And Red Pepper Barley Salad Recipe

Name: Corn And Red Pepper Barley Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups water; 1-1/2 cups uncooked medium pearl barley; 1-1/2 teaspoons salt; 1 medium sweet red pepper; 2 cups fresh or frozen corn, thawed; 2/3 cup thinly sliced green onions, divided; 1/3 cup grated Parmesan cheese; 1/4 cup balsamic vinegar; 2 tablespoons water; 2 tablespoons lemon juice; 1 teaspoon sugar; 1 teaspoon Italian seasoning; 3/4 teaspoon garlic powder; 1/4 teaspoons pepper; 1/4 cup olive oil

Servings: persons

8 cups water
1-1/2 cups uncooked medium pearl barley
1-1/2 teaspoons salt
1 medium sweet red pepper
2 cups fresh or frozen corn, thawed
2/3 cup thinly sliced green onions, divided
1/3 cup grated Parmesan cheese
1/4 cup balsamic vinegar
2 tablespoons water
2 tablespoons lemon juice
1 teaspoon sugar
1 teaspoon Italian seasoning
3/4 teaspoon garlic powder
1/4 teaspoons pepper
1/4 cup olive oil

1
In a saucepan, combine the water, barley and salt; bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until barley is just tender. Drain and set aside.
2
Meanwhile, halve pepper; remove stem and seeds. Broil pepper skin side up 4 in. from the heat until skin blisters and blackens, about 8-10 minutes. Immediately place pepper in a bowl; cover with plastic wrap and let stand for 15-20 minutes. Peel off and discard charred skin. Chop pepper.
3
In a bowl, combine corn, 1/2 cup onions, Parmesan, roasted pepper and barley. In another bowl, combine vinegar, water, lemon juice, sugar, Italian seasoning, garlic powder and pepper. Slowly whisk in oil. Pour over barley mixture; toss gently to coat. Sprinkle with remaining onions.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 cups water, 1-1/2 cups uncooked medium pearl barley, 1-1/2 teaspoons salt, 1 medium sweet red pepper, and more.

Yes, Corn And Red Pepper Barley Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Corn And Red Pepper Barley Salad

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