Southwestern Barley Salad
30 Min(s)
30 Min(s) Prep
Healthy Living
Prepare this Southwestern Barley Salad recipe right on your stovetop! No need to fire up the grill for this barley salad.
What You Need
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6 servings
Original recipe yields 6 servings
3/4 cup barley, uncooked
2 ears corn on the cob, husks and silk removed
1 small green pepper, chopped
1/2 cup chopped red onions
1/4 cup chopped fresh cilantro
2 Tbsp. lime juice
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Let's Make It
1
Cook barley as directed on package.
2
Meanwhile, place corn ears directly on stovetop flame on medium-low heat; cook 4 min. or until corn is evenly roasted, using tongs to frequently turn ears. Cool 5 min. Cut kernels off cobs; place in medium bowl. Add all remaining ingredients; mix lightly.
3
Refrigerate 1 hour.
Kitchen Tips
Tip 1
Variation
If you don't have a gas range or if fresh corn is unavailable, you can use 1 drained 11-oz. can corn instead. Cook and stir drained corn in nonstick skillet on medium heat 10 min. or until kernels are roasted around the edges. Continue as directed.
Tip 2
Special Extra
Add 1 rinsed 15-oz. can black beans to salad.
Tip 3
Substitute
Prepare using KRAFT Zesty Italian Dressing.
Tip 4
Nutrition Bonus
This flavorful vegetable and grain salad is rich in vitamin C from the green pepper.
Nutrition
Calories
160
Calories From Fat
0
% Daily Value*
Total Fat 4g
5%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 210mg
9%
Total Carbohydrates 27g
10%
Dietary Fiber 5g
18%
Sugars 5g
10%
Protein 4g
8%
Vitamin A
4%
Vitamin C
20%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 6 servings, 1 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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