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Corn and Barley Salad

  • Prep 40 min
  • Total 50 min
  • Ingredients 9
  • Servings 4

Ingredients

4
cups water or chicken broth
1
cup barley
1
14.5-oz Muir Glen™ diced tomatoes, drained
1
bag (12-oz) frozen corn
1/2
medium red onion, diced
2
tablespoons fresh lemon juice
1
tablespoon olive oil
1/2
cup cilantro, washed, chopped
Salt and pepper, to taste

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Cut cooking time in half by cooking the barley a day ahead, store in fridge and toss when ready to serve.

Barley is a great addition to any cold or warm salad. With its nutty flavor, this grain-tasting salad is rich in fiber and protein. Make sure to cook an additional batch when making this salad and re-heat in the morning with milk for an excellent start to your morning.

Directions

  • 1 Bring water or chicken broth to boil over high heat. Reduce heat, cover and cook barley until tender, about 30 minutes. Fluff with fork, place in bowl and set aside to cool.
  • 2 When barley has cooled completely, add remaining ingredients to bowl. Toss to combine, season with salt and pepper, and serve.

Barley is a great addition to any cold or warm salad. With its nutty flavor, this grain-tasting salad is rich in fiber and protein. Make sure to cook an additional batch when making this salad and re-heat in the morning with milk for an excellent start to your morning.

Rate and Comment

Vianney Rodriguez Vianney Rodriguez
September 30, 2015

Barley is a great addition to any cold or warm salad. With its nutty flavor, this grain-tasting salad is rich in fiber and protein. Make sure to cook an additional batch when making this salad and re-heat in the morning with milk for an excellent start to your morning.