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Add a photoServings: 4
Ingredients
- 1 c. Barley
- 1 c. Red pepper
- 1 1/2 c. Sweetcorn
- 1/2 c. Minced parsley
- 2 Tbsp. White wine vinegar
- 1 tsp White wine vinegar
- 1/3 c. Extra virgin olive oil
Directions
- Rinse and drain barley. Sprinkle the barley into a large saucepan of boiling salted water, stirring, and boil it, skimming the froth, for 30 minutes, or possibly till just tender. Drain the barley, rinse it under cool water, and let it drain till cold. Transfer barley to a large bowl; add in bell pepper, corn, parsley, and salt and pepper to taste. In a bowl whisk together the vinegar and more salt and pepper to taste, add in oil, whisking until dressing is emulsified. Toss the salad with the dressing till well combined.
- The salad may be made up to 8 hrs in advance and kept covered and chilled but the parsley shouldn't be added til just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 4 servings | |
| Calories 349 | |
| Calories from Fat 165 | 47% |
| Total Fat 18.73g | 23% |
| Saturated Fat 2.62g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 247mg | 7% |
| Total Carbs 41.18g | 11% |
| Dietary Fiber 8.7g | 29% |
| Sugars 1.74g | 1% |
| Protein 5.47g | 9% |
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