Barley Salad with Corn And Peas

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Barley Salad with Corn And Peas Ingredients

3/4 c Pearl barley	2 Green onions; sliced
3 c Cooked fresh corn kernels	1/2 Juice of one lemon; to taste
(about 3 large ears)	Up to 1
1/2 c Fresh green peas; lightly	3 tb Olive oil
OR /2 cup frozen petite	Salt and freshly ground
1 lg Celery stalk; diced	Lettuce leaves
4 Ripe plum tomatoes; diced	Feta cheese for garnish;
3 tb Minced fresh dill; up to 4

Instructions for Barley Salad with Corn And Peas

6 SERVINGS DAIRY-FREE Barley, an ancient grain with a newfound popularity, stars in this easy salad. Its nutritious, versatile and light enough for the dog days of summer. In medium saucepan, bring 2 1/2 cups of water to a boil. Add barley, reduce heat and simmer, covered, until barley is tender and water is absorbed, 40 to 45 minutes. Remove pan from heat and let barley cool to room temperature. In large bowl, combine barley with remaining ingredients except lettuce and feta cheese; mix well. Serve at room temperature or chilled. To serve, line each individual serving plates with a few lettuce leaves, then spoon salad into center. Sprinkle with feta cheese if desired. PER SERVING: 165 CAL.; 4G PROT.; 8G TOTAL FAT (1G SAT. FAT); 23G CARB.; 0 CHOL.; 13MG SOD.; 5G FIBER. Converted by MC_Buster. By Kathleen on Feb 27, 1999. Recipe by: Vegetarian Times, July 1998, page 52 Converted by MM_Buster v2.0l.

Main Ingredient: CornCuisine: Uncategorized

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