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Barley, Corn and Pepper Salad

Try something different this summer with this super easy salad.
Course Salad
Cuisine All-American
Keyword barley, corn, Salad, Tomato
Prep Time 30 minutes
Servings 10 Servings
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 1 cup uncooked medium pearl barley
  • 1 1/4 cups frozen whole kernel corn
  • 1/2 cup mini red sweet peppers sliced
  • 1/2 cup mini yellow sweet peppers sliced
  • 1/2 cup sliced green onions
  • Dressing
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon salt
  • coarsely ground black pepper
  • 1 cup crumbled feta cheese

Instructions

  • Cook barley as directed on package. Drain; rinse with cold water. Cook corn as directed on bag. Drain; rinse in cold water.
  • In large bowl, mix barley, corn and remaining salad ingredients.
  • In jar with tight fitting lid, shake dressing ingredients well. Pour salad dressing over salad; toss gently to coat. Serve at room temperature or chilled. Store in the refrigerator.