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Southwestern Barley Salad

Southwestern Barley Salad recipe
photo by:kraft
I don't have a gas stove and didn't feel like grilling the corn so I just baked the corn in their husk for 20 minutes at 450 and I think it turned out great. I didn't use t...read more
posted by
ausina
on 6/12/2012
time
prep:
30 min
total:
30 min
servings
total:
6 servings, 1 cup each
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posted:
6/12/2012
I don't have a gas stove and didn't feel like grilling the corn so I just baked the corn in their husk for 20 minutes at 450 and I think it turned out great. I didn't use the salad dressing though I'm sure it would taste great with it. I Followed the rest of the recipe and it was wonderful. Very fresh and delicious with tortilla chips and salsa!
posted:
6/1/2012
Loved this! I used the Quick Quacker Oats Barley, a can of mexican corn, a can black beans (drained) red pepper & green pepper. I also went lighter on the Cilantro & Onion. My fussy family of 5 loved it! After cooking the barley...I ended up using a full 2 cups. The dressing was flavorful and good, but any favorite dressing would work.
posted:
5/23/2012
I made this without adding the dressing. I tried a number of vinegrettes over individual servings. Excellent, each in their own way.
posted:
8/30/2011
This recipe was easy and super delicious. I used Quaker Quick Cook barley, DelMonte Summer Crisp canned corn, a can of black beans, and a Cubanelle pepper from my garden instead of a green pepper. Tastes great warm or cold. I only drizzled a little of the dressing over each serving. You can omit the dressing altogether if you are serving it as a side with a highly seasoned meat.
posted:
8/30/2011
I made it for a family campout - everyone loved it! Even the kids - a keeper!!
posted:
8/5/2011
I want to make this recipe, but to be "southwest", will add cumin or something to spice it up - besides cilantro - maybe a little jalepeno?
posted:
7/19/2011
I made this recipe for a recent family get together. It was a huge hit. I added the black beans as suggested in the plus ups which really worked out well. It's such a light and refreshing salad you can taste all the great veggies which are a great texture combination with the barley. Definitely use the corn on the cob if you can versus caned corn so you keep the crispy texture, its worth the step of roasting on an open flame...trust me.
posted:
4/17/2011
This is a very yummy recipe for someone who is trying to watch their calories. I even made it without the Italian Dressing and just the lime juice was wonderful. Great for a light lunch or as a side for taco night.
posted:
7/26/2010
This salad was a huge hit both times I have made it! Its so fresh and includes many of my favorite flavors. So easy and I did not change the recipe one bit. This is a keeper!
posted:
7/21/2010
Having no idea what to do with the bag of barley in my pantry, I was glad to find this recipe! Only changes I made were: canned 'Southwestern' corn which has some black beans and red pepper, browned in a frying pan (tasted great), and olive oil, vinegar and Italian seasoning rather than Kraft's dsg. Colorful and delicious!!
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