Corn and Red Pepper Barley Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Here's a delicious way to present barley at its best. Instead of being lost in a sea of other ingredients in a soup or stew, that basic grain plays a starring role in the delicious chilled salad created by our Test Kitchen staff. Sweet corn and red pepper lend it a summery taste and color. Try taking a bowl to pass at your next picnic. Ingredients:
8 cups water |
1-1/2 cups uncooked medium pearl barley |
1-1/2 teaspoons salt |
1 medium sweet red pepper |
2 cups fresh or frozen corn, thawed |
2/3 cup thinly sliced green onions, divided |
1/3 cup grated parmesan cheese |
salad dressing: |
1/4 cup balsamic vinegar |
2 tablespoons water |
2 tablespoons lemon juice |
1 teaspoon sugar |
1 teaspoon italian seasoning |
3/4 teaspoon garlic powder |
1/4 teaspoons pepper |
1/4 cup olive oil |
Directions:
1. 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.
2. 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.
3. 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.
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