Corn and Red Pepper Barley Salad Recipe

Corn and Red Pepper Barley Salad Recipe

  • 8 cups water
  • 1 1/2 cups uncooked medium pearl barley
  • 1 1/2 teaspoons salt
  • 1 medium sweet red pepper
  • 2 cups fresh or frozen corn, thawed
  • 2/3 cup thinly sliced green onions, divided
  • 1/3 cup grated Parmesan cheese
  • SALAD DRESSING:
  • 1/4 cup balsamic vinegar
  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil
  1. In a saucepan, combine the water, barley and salt; bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until barley is just tender. Drain and set aside.
  2. Meanwhile, halve pepper; remove stem and seeds. Broil pepper skin side up 4 in. from the heat until skin blisters and blackens, about 8-10 minutes. Immediately place pepper in a bowl; cover with plastic wrap and let stand for 15-20 minutes. Peel off and discard charred skin. Chop pepper.
  3. In a bowl, combine corn, 1/2 cup onions, Parmesan, roasted pepper and barley. In another bowl, combine vinegar, water, lemon juice, sugar, Italian seasoning, garlic powder and pepper. Slowly whisk in oil. Pour over barley mixture; toss gently to coat. Sprinkle with remaining onions.
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