Southwestern Barley Salad

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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What You Need

3/4

cup barley, uncooked

ears corn on the cob, husks and silk removed

small green pepper, chopped

1/2

cup chopped red onions

1/2

cup KRAFT Tuscan House Italian Dressing

1/4

cup chopped cilantro

Tbsp. lime juice

Make It

COOK barley as directed on package.

MEANWHILE, place corn ears directly on stovetop flame on medium-low heat; cook 4 min. or until corn is evenly roasted, using tongs to frequently turn ears. Cool 5 min. Cut kernels off cobs; place in medium bowl. Add all remaining ingredients; mix lightly.

REFRIGERATE 1 hour.

Kraft Kitchens Tips

Variation

If you don't have a gas range or if fresh corn is unavailable, you can use 1 drained 11-oz. can corn instead. Cook and stir drained corn in nonstick skillet on medium heat 10 min. or until kernels are roasted around the edges. Continue as directed.

Special Extra

Add 1 rinsed 15-oz. can black beans to salad.

Substitute

Prepare using KRAFT Zesty Italian Dressing.

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annclous

posted:7/12/2010

Made this recipe this weekend for a potluck/ picnic - everyone loved it -I was asked for the recipe! I added Black Beans and a little crushed red pepper to it- would've added some fresh tomato and cucumber if I had them on hand that day. It was very very good. A keeper for sure. I think the only thing I would change would be to use a lighter salad dressing, or fat free version. Nice!