Ingredients Jump to Instructions ↓

  1. 8 cups water

  2. 1-1/2 cups uncooked medium pearl barley

  3. 1-1/2 teaspoons salt

  4. 1 medium sweet red pepper

  5. 2 cups fresh or frozen corn, thawed

  6. 2/3 cup thinly sliced green onions, divided

  7. 1/3 cup grated Parmesan cheese SALAD DRESSING:

  8. 1/4 cup balsamic vinegar

  9. 2 tablespoons water

  10. 2 tablespoons lemon juice

  11. 1 teaspoon sugar

  12. 1 teaspoon Italian seasoning

  13. 3/4 teaspoon garlic powder

  14. 1/4 teaspoons pepper

  15. 1/4 cup olive oil

Instructions Jump to Ingredients ↑

  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. 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. 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. Yield: 8 servings.


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