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Summer Barley Salad

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: about 1 cup)
Serve this colorful summer salad with buttery lemon green beans.

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

Nutrition 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

How to Make It

  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.