Barley Corn Salad

Barley Corn Salad

3 cups cooked barley
3 cups cooked corn (I just add frozen corn, don’t even defrost it all the way. It’s hot enough most summers that it will thaw sufficiently by serving time, and it helps cool the salad)
3/4 cup diced sweet red pepper
1/2 cup diced green pepper
1/2 cup diced green onions
1/4 cup minced red onions or vidalia
1/3 cup lemon juice
1/3 cup Olive Oil
salt to taste
2 tablespoons fresh cilantro, cut with kitchen shears


Combine everything in a bowl and mix well. Prepare at least one hour before serving.
Alternatively, you can use ranch dressing instead of the lemon juice and olive oil dressing for a different flavor. Then I would add a diced cucumber and substitute dill for the cilantro.

For a main dish, vegetarians would probably have as is, or add some tempeh.
I would add diced, cooked chicken.
Soak the barley overnight in water and lemon juice or yogurt (one tablespoon acid to one cup of water) to reduce the phytic acid in grains.

Linked at Vegetarian Foodie Fridays

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One Comment

  1. Melodie
    Posted November 12, 2010 at 11:46 pm | Permalink

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