Barley Salad With Corn And Peas

Recipe Ingredients

3/4 cup	177ml	Pearl barley
3 cups	187g / 6.6oz	Cooked fresh corn
		= (from 3 large or 6 small ears)
1/2 cup	118ml	Fresh green peas - lightly steamed
		= (or 1/2 cup frozen petite peas, thawed)
4		Ripe plum tomatoes - diced
1		Celery stalk - diced (1/2 cup)
2		Scallions, white and light green parts - sliced
3 tablespoons	45ml	Chopped fresh dill - (to 4)
3 tablespoons	45ml	Olive oil
		Juice of 1/2 to 1 lemon - to taste
		Feta cheese - (optional) - for garnish

Recipe Instructions

In medium saucepan, bring 2 1/2 cups of water to a boil. Add barley, reduce heat and simmer, covered, until barley is tender and water is absorbed, 40 to 45 minutes. Remove pan from heat and let barley cool to room temperature.

In large bowl, combine barley with remaining ingredients except feta cheese; mix well. Serve at room temperature or chilled, with feta on the side for garnish if desired.

This recipe yields 6 servings.

Per Serving: 176 Cal; 4g Prot; 8g Total Fat (1 Sat. Fat); 26g Carb.; 0mg Chol; 26mg Sod.; 4g Fiber.

Description:

"Normally of soup fame, barley is an ancient grain that's nutritious, versatile and light enough for the dog days of summer."

Source:
Vegetarian Times, June 2001

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