Barley bean corn salad

2 cups cooked pearl barley (cooking directions below)
1 can (15 ounces) kidney beans, drained
1 cup corn (canned, frozen or fresh cooked)
1 large red bell pepper, seeded and finely chopped
1/2 cup sliced celery
1/4 cup sliced green onion
1 clove garlic, finely chopped
1/4 cup fresh lemon or lime juice
2 tablespoons vegetable oil
Salt and pepper, to taste
Fresh cilantro or parsley sprigs, for garnish

1. Mix barley with remaining ingredients, except garnish, in a large bowl.
2. Cover and chill several hours or overnight to allow flavors to blend.
3. Garnish with cilantro or parsley sprigs, if desired, and serve.
4. Refrigerate leftovers within 2-3 hours.

To cook pearl barley:
In medium saucepan with lid, bring 3 cups water to a boil. Add 1
cup pearl barley and return to boil. Reduce heat to low, cover
and cook 45 minutes or until barley is tender and liquid is
absorbed. Makes about 3 to 3-1/2 cups. Place any extra cooked
barley in an airtight container and refrigerate for up to a week or
freeze. Add cooked barley to soups, stews, casseroles, and
salads for a healthful whole grain boost.

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