Barley and Corn Salad with Jalapeno and Lime Dressing
This cool summer salad is a great side or potluck dish on a hot summer day. Spice it up with the jalapeno and lime dressing and the kids won't even realize they are eating healthful barley and veggies. This dish is quick and easily thrown together at the last minute.
Notes
Trying to figure out what else you can do with all those fabulous tomatoes? Try one (or more!) of these 22 tempting tomato recipes!
Cooking Time40 min
Ingredients
- 3 cups water
- 1 cup uncooked pearl barley
- 1 tablespoon minced jalapeno pepper, seeded & deribbed
- 1/4 cup fresh lime juice
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup fresh corn kernels (or frozen kernels, thawed)
- 1/2 cup cucumber, peeled, seeded, diced
- 1/2 cup tomato, unpeeled, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup red onion, finely chopped
Instructions
- Bring water to a boil in a medium saucepan; gradually stir in barley.
- Cover, reduce heat and simmer for 40 minutes or until barley is tender and water is absorbed. Let cool.
- Combine jalapeno pepper and lime juice, vegetable oil, salt and pepper, and stir with a wire whisk.
- Combine barley with corn and cucumber, tomato, pepper, and onion in a large bowl; add dressing, tossing to coat.
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