Barley was one of the first cultivated grains, dating back to 10,000 years ago. In everything from beer and bread to stews and soups, barley is a versatile grain. Pearl barley, used in this recipe, is made from grains that are scoured during milling to completely remove the double outer husk and bran layer. This process reduces the grain’s required cooking time. Pearl barley has a delicate nut-like taste that absorbs the flavors of its accompanying ingredients when used in recipes. It is commonly added to side dishes, soups, and salads.
Recipe Servings: 4
Prep Time
15 minutes
+ 2 hours resting
+ 2 hours resting
Cook Time
Total Time
2 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups medium pearl barley, cooked according to package directions
- 2 cups frozen corn, thawed
- ½ cup sweet red pepper, chopped
- ½ cup green pepper, chopped
- 3 green onions, chopped
- 1 Tbsp fresh cilantro, minced
- 2 Tbsp lemon juice
- 2 Tbsp canola oil
- ½ tsp salt
- ½ tsp dried thyme
- ⅛ tsp ground black pepper
Directions
- In large bowl, combine barley, corn, red and green peppers, onions, and cilantro.
- In small bowl, whisk together lemon juice, canola oil, salt, thyme, and black pepper.
- Drizzle dressing over salad and toss to coat.
- Cover and refrigerate 2 hours before serving.
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