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Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Summer Barley Salad

Serve this colorful summer salad with buttery lemon green beans.

Cooking Light JULY 2010

  • Yield: 4 servings (serving size: about 1 cup)
  • Cost Per Serving:$1.91

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.

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
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Summer Barley Salad recipe

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