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Barley Salad With Corn And Peas Recipe
6 servings
Dairy free
3/4 cup pearl barley
3 cups cook fresh corn kernels (about 3 large ears)
1/2 cup fresh green peas, lightly steamed, or 1/2 cup frozen petite peas, thawed
1 large celery stalk, diced
4 ripe plum tomatoes, diced
3 to 4 Tbs. Minced fresh dill
2 green onions, sliced
Juice of 1/2 to 1 lemon to taste
3 Tbs. Olive oil
Salt and freshly ground black pepper to taste
Lettuce leaves
Feta cheese for garnish, optional
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; 13 MG sodium; 5G fiber.
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