July 20, 20107 found this helpful
I love this salad served warm or chilled.
- 3 cups vegetable broth
- 3/4 cup uncooked medium pearl barley
- 1 cup fresh or frozen corn kernels
- 1 cup canned garbanzo beans, rinsed and drained
- 1 1/4 cups red bell pepper, chopped
- 1/2 cup green onions, chopped
- 1/2 cup fresh cilantro, finely chopped
- 1 tsp. minced garlic
- 1/2 cup salsa, flavor and heat of choice
- 3 Tbsp. sour cream
- 2 Tbsp. lime juice
Bring broth to a boil in a saucepan. Stir in barley, reduce heat, cover and simmer for 40 to 45 minutes or until tender. Drain and cool.
Combine the corn, beans, peppers, onions, cilantro, and garlic in a large serving bowl and gently stir in the barley.
Stir the salsa, sour cream, and lime juice together in a small bowl and stir salsa mixture in to the corn and barley mixture.
By Deeli from Richland, WA
April 6, 20113 found this helpful
This salad is great whether served at room temperature or chilled in the refrigerator.
- 1 cup pearl barley
- 3 cups water
- 1/3 cup extra virgin olive oil
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. red wine vinegar
- 1/2 tsp. dried oregano
- 1/4 tsp. salt
- 1/4 cup red onion, finely diced
- 1/4 cup fresh basil, finely chopped
- 2 medium tomatoes, seeded and finely diced
- 1 small red bell pepper, finely diced
- 1/2 small cucumber, seeded and finely diced
- 1/2 cup tomato basil feta cheese, crumbled
Bring water to boil in a medium saucepan. Add barley, return to boil, reduce heat to low, cover, and cook for 30 to 45 minutes or until barley is tender and liquid is absorbed.
Meanwhile, combine olive oil, lemon juice, vinegar, oregano, and salt. Once barley is cooked evenly pour mixture over the barley and cool to room temperature.
Gently stir in onions, basil, tomatoes, bell pepper, cucumber, and feta cheese.
By Deeli from Richland, WA
- 2 cup cooked and well drained barley
- 1/2 cup water chestnuts, drained and quartered
- 1 cup celery, chopped
- 1/4 cup green onions, chopped
- 1/4 cup green pepper, chopped
- 1/4 cup red pepper, chopped
- 1 cup cooked ham, cubed
- 1 pkg. Italian salad dressing mix
- 1/3 cup sugar
- 1/4 cup salad oil
- 1/2 cup cider vinegar
- cherry tomatoes
Combine the first 7 ingredients.
In a bowl, combine the Italian dressing mix, sugar, oil and vinegar. Mix very well; pour over first 7 ingredients. Mix thoroughly. Chill several hours or overnight. Serve on a bed of lettuce; garnish with cherry tomatoes and parsley.
By Robin from Washington, IA
- 1 cup barley
- 3 cups beef broth
- 4 cloves garlic, unpeeled
- 1 Tbsp. extra virgin olive oil (I like a little more)
- 2 Tbsp. lemon juice (lime works)
- 6-8 oz. roast beef or left over steak cut into strips
- 1 cup chopped red onions (sweet onions work)
- 1/4 cup fresh cilantro minced (I use less)
Heat 2.5 cups of stock. Add barley, garlic and salt to taste (depends on the salt in the broth) it should be slightly salty. Stir and bring to boil, cover and simmer for 20-30 minutes until tender but firm. Spread on tray or cookie sheet to speed cooling. Remove garlic gloves, remove form skin, smash with flat side of knife to puree.
Dressing: Place 1/2 cup of broth, garlic, oil, juice, in a jar with a tight fitting lid, shake until well blended. In a bowl, combine barley, beef, onion and cilantro with dressing. This tastes best if done the day ahead and refrigerated.
- Red and green pepper, roasted and cut into strips
- Jalapeno chile, minced
- Grape, cherry tomatoes or sun dried tomatoes cut in to strips, added just before serving or use oil from some sun dried tomatoes for the olive oil
- Crumbled feta cheese, if using, lower the salt when cooking the barley
- Smoked mozzarella, diced the to the size of the barley
Source: This came from the Chicago Tribune years ago, but has been modified as the years went by.
By Scott E. from Chicago