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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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! Mary Ann Kieffer of Lawrence, Kansas 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 |
Directions:
1. In a large bowl, combine the first six 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. Yield: 6 servings.
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