Directions:
- In a saucepan, combine the water, barley and salt; bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until barley is just tender. Drain and set aside.
- Meanwhile, halve pepper; remove stem and seeds. Broil pepper skin side up 4 in. from the heat until skin blisters and blackens, about 8-10 minutes. Immediately place pepper in a bowl; cover with plastic wrap and let stand for 15-20 minutes. Peel off and discard charred skin. Chop pepper.
- In a bowl, combine corn, 1/2 cup onions, Parmesan, roasted pepper and barley. In another bowl, combine vinegar, water, lemon juice, sugar, Italian seasoning, garlic powder and pepper. Slowly whisk in oil. Pour over barley mixture; toss gently to coat. Sprinkle with remaining onions. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 376.09 Kcal (1575 kJ) | ||
| Calories from fat | 149.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.57g | 25% | |
|---|---|---|---|
| Cholesterol | 24.92mg | 8% | |
| Sodium | 883.07mg | 37% | |
| Potassium | 299.75mg | 6% | |
| Total Carbs | 46.54g | 16% | |
| Sugars | 8.22g | 33% | |
| Dietary Fiber | 6.92g | 28% | |
| Protein | 10.7g | 21% | |
| Vitamin C | 21.9mg | 36% | |
| Iron | 2.8mg | 15% | |
| Calcium | 121.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 99.01 Kcal (415 kJ) | ||
| Calories from fat | 39.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.36g | 25% | |
|---|---|---|---|
| Cholesterol | 6.56mg | 8% | |
| Sodium | 232.46mg | 37% | |
| Potassium | 78.91mg | 6% | |
| Total Carbs | 12.25g | 16% | |
| Sugars | 2.17g | 33% | |
| Dietary Fiber | 1.82g | 28% | |
| Protein | 2.82g | 21% | |
| Vitamin C | 5.8mg | 36% | |
| Iron | 0.7mg | 15% | |
| Calcium | 32mg | 12% | |
* 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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