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
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
-
Step1Cook barley to desired doneness as directed on package. Drain; rinse with cold water. In large bowl, combine all salad ingredients; toss well.
-
Step2In 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;
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