Recipe

Corn And Red Pepper Barley Salad Recipe


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Ingredients
  • 1/3 c grated Parmesan cheese
  • 1 medium sweet red pepper
  • 8 c water
  • SALAD DRESSING:
  • 1 tsp Italian seasoning
  • 1/4 c balsamic vinegar
  • 2/3 c thinly sliced green onions, divided
  • 1 1/2 c uncooked medium pearl barley
  • 1 tsp sugar
  • 2 c fresh or frozen corn, thawed
  • 2 tbsps lemon juice
  • 1 1/2 tsps salt
  • 1/4 tsp pepper
  • 3/4 tsp garlic powder
  • 1/4 c olive oil
  • 2 tbsps water

Directions
  • Step #1 In a saucepan, mix the water, barley & salt; bring to a boil.
  • Step #2 Reduce heat; cover & let simmer for 15-18 mins or until barley is just tender.
  • Step #3 Drain & set aside.
  • Step #4 Meanwhile, halve pepper; remove stem & seeds.
  • Step #5 Broil pepper skin side up 4 in.
  • Step #6 from the heat until skin blisters & blackens, about 8-10 mins.
  • Step #7 Immediately place pepper in a bowl; cover with plastic wrap & let this stand for 15-20 mins.
  • Step #8 Peel off & discard charred skin.
  • Step #9 Chop pepper.
  • Step #10 In a bowl, mix corn, Parmesan, 1/2 c onions, roasted pepper & barley.
  • Step #11 In another bowl, Italian seasoning, lemon juice, water, sugar, mix vinegar, garlic powder & pepper.
  • Step #12 Slowly whisk in oil.
  • Step #13 Pour over barley mixture; toss carefully to coat.
  • Step #14 Sprinkle top with remaining onions.
  • Step #15 .
  • Enjoy the Corn & Red Pepper Barley Salad recipe

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