Barley Corn Salad

Lunch

A great alternative to pasta salads, this colorful side dish adds refreshing herb flavor to corn, barley, and red and green peppers. Bring it to your next get-together and see how fast it disappears!

Average Rating: 4.625

TOTAL TIME: Prep: 15 min. + chilling
YIELD: 6 servings.

Ingredients

2 cups cooked medium pearl barley
2 cups frozen corn, thawed
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
3 green onions, chopped
1 tablespoon minced fresh cilantro
2 tablespoons lemon juice
2 tablespoons canola oil
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper

Instructions

1. In a large bowl, combine the first 6 ingredients. In a jar with a tight-fitting lid, combine the lemon juice, oil, salt, thyme and pepper; shake well. Drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Freeze option:
Prepare salad without onions and cilantro. Transfer to freezer containers; freeze. To use, thaw completely in refrigerator. Gently stir in onions, cilantro and a little oil if necessary.

Nutrition Facts

2/3 cup: 156 calories, 5g fat (0 saturated fat), 0 cholesterol, 202mg sodium, 26g carbohydrate (2g sugars, 4g fiber), 3g protein.
Diabetic Exchanges:
1-1/2 starch, 1 fat.