Summer Barley Salad

Summer Barley Salad Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Serve this colorful summer salad with buttery lemon green beans.

Yield:

4 servings (serving size: about 1 cup)

Recipe from

Nutritional Information

Calories 494
Fat 18.5 g
Satfat 4.9 g
Monofat 9.8 g
Polyfat 1.9 g
Protein 13.5 g
Carbohydrate 73.8 g
Fiber 13.7 g
Cholesterol 19 mg
Iron 2.9 mg
Sodium 704 mg
Calcium 152 mg

Ingredients

1 1/2 cups uncooked pearl barley
1 cup fresh corn kernels (about 2 ears)
1 cup diced seeded plum tomato (about 2 small)
1/2 cup chopped green onions
1/4 cup chopped fresh flat-leaf parsley
20 kalamata olives, pitted and coarsely chopped
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
3/4 cup (3 ounces) crumbled feta cheese

Preparation

1. Cook barley according to package directions, omitting salt. Drain and rinse with cold water; drain. Cool completely. Combine barley, corn, and next 4 ingredients (through kalamata olives) in a bowl. Combine juice and next 4 ingredients (through garlic), stirring well with a whisk; drizzle over barley mixture. Toss to coat. Sprinkle with cheese.

Note:

Lorrie Hulston Corvin,

July 2010
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