Rating: 3.5 stars
14 Ratings
  • 5 star values: 2
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0

Serve this colorful summer salad with buttery lemon green beans.

Recipe by Cooking Light July 2010


Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

4 servings (serving size: about 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

494 calories; fat 18.5g; saturated fat 4.9g; mono fat 9.8g; poly fat 1.9g; protein 13.5g; carbohydrates 73.8g; fiber 13.7g; cholesterol 19mg; iron 2.9mg; sodium 704mg; calcium 152mg.