Barley Salad With Corn And Peas Recipe
Servings: 6
Ingredients
- 3/4 c. pearl barley
- 3 c. cooked fresh corn (from 3 large or possibly 6 small ears)
- 1/2 c. fresh green peas lightly steamed (or possibly 1/2 c. frzn petite peas, thawed)
- 4 x ripe plum tomatoes diced
- 1 x celery stalk diced (1/2 c.)
- 2 x scallions, white and light green parts sliced
- 3 Tbsp. minced fresh dill - (to 4)
- 3 Tbsp. extra virgin olive oil Juice of 1/2 to 1 lemon to taste Feta cheese - (optional) for garnish
Directions
- In medium saucepan, bring 2 1/2 c. of water to a boil. Add in barley, reduce heat and simmer, covered, till barley is tender and water is absorbed, 40 to 45 min. Remove pan from heat and let barley cold to room temperature.
- In large bowl, combine barley with remaining ingredients except feta cheese; mix well. Serve at room temperature or possibly chilled, with feta on the side for garnish if you like.
- This recipe yields 6 servings.
- Description: "Normally of soup fame, barley is an ancient grain which's nutritious, versatile and light sufficient for the dog days of summer."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 6 servings | |
| Calories 125 | |
| Calories from Fat 6 | 5% |
| Total Fat 0.73g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 275mg | 8% |
| Total Carbs 27.38g | 7% |
| Dietary Fiber 5.6g | 19% |
| Sugars 2.56g | 2% |
| Protein 4.08g | 7% |
