As the name implies, this salad is festive in color, flavor and full of nutrition. I first started bragging about the benefits of barley with the Beef & Barley Vegetable Soup and then with Barley & Apple Breakfast Bake. Here is another easy recipe that features this healthful grain.
Barley Fiesta Salad (adapted from barleyfoods.org)
3 cups cooked pearled barley (pearled barley can take 45-60 minutes to cook. I use quick pearled barley, Quaker brand, which cooks in 10 minutes)
1/3 cup olive oil
1/4 cup red wine vinegar
1 tablespoon finely chopped fresh basil leaves (I use Gourmet Garden chopped basil- it’s organic and squeezable…so easy!!)
½ teaspoon salt, ground black pepper
1 can corn, drained
1 cup diced fresh tomato
1/2 cup finely chopped red or green bell pepper
2 green onions, thinly sliced
Combine olive oil, vinegar, basil, salt and a dash pepper. Pour dressing over warm barley; toss to coat. Cool in refrigerator. Add corn, tomatoes, bell pepper and onions. Serve immediately or chill. Makes about 5 cups.