Summer Barley Salad

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)
Cost per Serving: $1.91
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 494
  • Fat: 18.5g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 9.8g
  • Polyunsaturated fat: 1.9g
  • Protein: 13.5g
  • Carbohydrate: 73.8g
  • Fiber: 13.7g
  • Cholesterol: 19mg
  • Iron: 2.9mg
  • Sodium: 704mg
  • Calcium: 152mg

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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Summer Barley Salad Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy