Barley Bean Salad
Salads
- Serves 8.
SERVES
Ingredients
- 2 cups cooked pearl barley
- 1 (15-oz.) can kidney beans, drained
- 1 cup fresh corn kernels, cooked
- 1 large red bell pepper, seeded and finely chopped
- l/2 cup celery, chopped
- 1/4 cup green onion, sliced
- 1 clove garlic, finely chopped
- 1/4 cup fresh lemon or lime juice
- 2 Tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro or parsley sprigs for garnish
Directions
Boil 3 cups of water, add 1 cup pearl barley, cover with lid, and return to boil. Reduce heat to low, cover, and cook 45 minutes or until barley is tender and liquid is absorbed.
Mix barley with remaining ingredients, except garnish, in large bowl. Chill several hours to allow flavors to blend. Garnish if desired.
