No need to fire up the grill to make the fresh-cooked corn in this Southwestern Barley Salad. You can do it right on the stovetop!
What You Need
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 onion s
1/2 cup KRAFT Tuscan House Italian Dressing
1/4 cup chopped fresh cilantro
2 Tbsp. lime juice
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Let's Make It
Cook barley as directed on package.
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.
Refrigerate 1 hour.
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.
Add 1 rinsed 15-oz. can black beans to salad.
Prepare using KRAFT Zesty Italian Dressing.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
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.