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Barley, Corn and Pepper Salad

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By Pillsbury Kitchens
Updated Oct 20, 2016
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Corn, barley and bell pepper come together in an easy salad that's tossed with citrus dressing - a perfect side dish.

Barley, Corn and Pepper Salad

  • Prep Time 20 min
  • Total 0 min
  • Ingredients 10
  • Servings 10
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Ingredients

Salad

  • 1 cup uncooked barley
  • 1 (11-oz.) can whole kernel sweet corn, drained
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1/2 cup sliced green onions

Dressing

  • 1/3 cup olive or vegetable oil
  • 1/3 cup lemon juice
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon salt
  • Coarsely ground black pepper

Instructions

  • Step 
    1
    Cook barley to desired doneness as directed on package. Drain; rinse with cold water. In large bowl, combine all salad ingredients; toss well.
  • Step 
    2
    In jar with tight-fitting lid, combine all dressing ingredients; shake well. Pour dressing over salad; toss to combine. Serve at room temperature or chilled. Store in refrigerator.

Nutrition

170 Calories
8g Total Fat
3g Protein
22g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1/2 Cup
Calories
170
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
180mg
8%
Total Carbohydrate
22g
7%
Dietary Fiber
4g
16%
Sugars
3g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
30%
30%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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