Wednesday, March 28, 2012

Cold Barley Salad

This is a great side salad. It's served cold, so it's also excellent to pack with your lunch for the office.

I found the original recipe here.

Makes: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Printable Recipe

  • 1 cup quick cooking pearl barley
  • 2 cups chicken broth
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 2 tablespoon olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 1/2 cup red onion, diced
  • 1/2 cup cooked corn, cooled
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh parsley

1. Combine the barley, broth, and water in a saucepan. Bring it to a boil and reduce to a simmer. Continue simmering 10-12 minutes or until tender. Remove from heat and let cool for 5 minutes. Rinse and drain well.

2. Whisk together the olive oil, vinegar, mustard, salt and pepper in a small bowl. Add in the remaining ingredients and the barley and mix.

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