Directions:
- Rinse and drain barley.
- Sprinkle the barley into a large saucepan of boiling salted water,.
- Stirring, and boil it, skimming the froth, for 30 minutes, or until just tender.
- Drain the barley, rinse it under cold water, and let it drain until cool.
- Transfer barley to a large bowl; add bell pepper, corn, parsley, and salt and pepper to taste.
- In a bowl whisk together the vinegar and more salt and pepper to taste,.
- Add oil, whisking till dressing is emulsified.
- Toss the salad with the dressing until well combined.
- The salad may be made up to 8 hours in advance and kept covered andchilled but the parsley should not be added til just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 434.24 Kcal (1818 kJ) | ||
| Calories from fat | 183.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.35g | 31% | |
|---|---|---|---|
| Sodium | 13.68mg | 1% | |
| Potassium | 508.91mg | 11% | |
| Total Carbs | 53.12g | 18% | |
| Sugars | 7.35g | 29% | |
| Dietary Fiber | 10.56g | 42% | |
| Protein | 8.78g | 18% | |
| Vitamin C | 62.2mg | 104% | |
| Iron | 73.3mg | 407% | |
| Calcium | 28.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 210.14 Kcal (880 kJ) | ||
| Calories from fat | 88.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.85g | 31% | |
|---|---|---|---|
| Sodium | 6.62mg | 1% | |
| Potassium | 246.28mg | 11% | |
| Total Carbs | 25.71g | 18% | |
| Sugars | 3.56g | 29% | |
| Dietary Fiber | 5.11g | 42% | |
| Protein | 4.25g | 18% | |
| Vitamin C | 30.1mg | 104% | |
| Iron | 35.5mg | 407% | |
| Calcium | 13.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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