nutritional information

Per Serving:

  • Calories: 176
  • Protein: 4 g
  • Total Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 26 g
  • Sodium: 26 mg
  • Fiber: 4 g
Vegan

Barley Salad with Corn and Peas

Barley Salad with Corn and Peas

6 Servings

Normally of soup fame, barley is an ancient grain that’s nutritious, versatile and light enough for the dog days of summer.
  • ¾ cup pearl barley
  • 3 cups cooked fresh corn (from 3 large or 6 small ears)
  • 1⁄2 cup fresh green peas, lightly steamed, or 1⁄2 cup frozen petite peas, thawed
  • 4 ripe plum tomatoes, diced
  • 1 celery stalk, diced (½ cup)
  • 2 scallions (white and light green parts), sliced
  • 3 to 4 Tbs. chopped fresh dill
  • 3 Tbs. olive oil
  • Juice of 1⁄2 to 1 lemon, to taste
  • Feta cheese for garnish (optional)
  1. In medium saucepan, bring 2 1⁄2 cups of water to a boil. Add barley, reduce heat and simmer, covered, until barley is tender and water is absorbed, 40 to 45 minutes. Remove pan from heat and let barley cool to room temperature.
  2. In large bowl, combine barley with remaining ingredients except feta cheese; mix well. Serve at room temperature or chilled, with feta on the side for garnish if desired.
June 2001

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comments

Made to the letter of the recipe, and it was truly delicious. The fresh dill is a must, it is so great in this salad. Since the corn was fresh and sweet, I did not cook it. will make again

martha - 2012-04-28 03:04:54

This is a great salad, refreshing and light, and has earned me raves and requests for the recipe at parties I've taken it to.

Richard - 2009-06-01 11:28:18

Instead of all barley, I use 1/4 C wild rice and 1/2 C barley which I cook in low sodium vegetable broth. I skip the lemon if I use broth because the flavors clash. I also use frozen edamame instead of peas and add any other leftover veggies I have around the house.

Amanda - 2010-05-08 18:39:35