Ingredients for Barley Bell Pepper Corn Salad
- 1 cup pearled barley
- 1 large bell pepper, chopped
- 1 cup corn kernels
- 1/4 cup chopped fresh parsley
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- salt to taste
- freshly ground black pepper to taste
- 3 cups water
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How to Make Barley Bell Pepper Corn Salad
- Rinse 1 cup of pearled barley under cold water until the water runs clear.
- In a large saucepan, bring 3 cups of salted water to a boil.
- Add the rinsed barley to the boiling water. Stir, reduce heat to medium-low, cover, and simmer for 30 minutes, or until the barley is tender but still slightly firm.
- Drain the cooked barley in a fine-mesh sieve and rinse under cold water until completely cooled. Set aside.
- While the barley is cooking, chop 1 large bell pepper.
- In a large bowl, combine the cooled barley, chopped bell pepper, 1 cup of corn kernels, and 1/4 cup of chopped fresh parsley.
- In a small bowl, whisk together 2 tablespoons of red wine vinegar, 3 tablespoons of olive oil, salt, and pepper to taste until emulsified.
- Pour the dressing over the barley mixture and toss gently until everything is well combined.
- Taste and adjust seasoning as needed.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. (Can be made up to 8 hours in advance; add parsley just before serving.)
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
16g
Fat
14g
Carbs
15g
