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

Serve this colorful summer salad with buttery lemon green beans.

Lorrie Hulston Corvin
Recipe by Cooking Light July 2010

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

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.

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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.
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