Cooking Index - Cooking Recipes & IdeasBarley Salad With Corn And Peas Recipe - Cooking Index

Barley Salad With Corn And Peas

Courses: Salads, Vegetarian
Serves: 6 people

Recipe Ingredients

3/4 cup 177mlPearl barley
3 cups 187g / 6.6ozCooked fresh corn
  = (from 3 large or 6 small ears)
1/2 cup 118mlFresh 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 45mlChopped fresh dill - (to 4)
3 tablespoons 45mlOlive 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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