Summer Barley Salad

Summer Barley Salad
Photo by Becky Luigart-Stayner

Ingredients

  • 1 ½ cups uncooked pearl barley
  • ¼ teaspoon salt
  • 3 tablespoons fresh lemon juice
  • ¾ cup (3 ounces) crumbled feta cheese
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 garlic clove, minced
  • 1 cup fresh corn kernels (about 2 ears)
  • + 5 more ingredients
    • ½ cup chopped green onions
    • 2 tablespoons olive oil
    • 1 cup diced seeded plum tomato (about 2 small)
    • 20 kalamata olives, pitted and coarsely chopped
    • ¼ teaspoon freshly ground black pepper

1. Cook barley according to package directions, omitting salt. Drain and rinse with cold water; drain. Cool completely. Combine barley, corn, and next 4 ingredients (through kalamata olives) in a bowl. Combine juice and next 4 ingredients (through garlic), stirring well with a whisk; drizzle over...

View full recipe at My Recipes

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