Southwestern Barley Salad

4.6
(11) 11 Reviews
Prep Time
30
min.
Total Time
30
min.
Servings

6 servings, 1 cup each

No need to fire up the grill to make the fresh-cooked corn in this Southwestern Barley Salad. You can do it right on the stovetop!

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What You Need

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Make It

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  • 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.

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.

Servings

  • 6 servings, 1 cup each

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 1-1/2 Starch
  • 2 Fat

Nutrition Bonus

This flavorful vegetable and grain salad is rich in vitamin C from the green pepper.

Nutritional Information

Serving Size 6 servings, 1 cup each
AMOUNT PER SERVING
Calories 200
% Daily Value
Total fat 9g
Saturated fat 1.5g
Cholesterol 5mg
Sodium 170mg
Carbohydrate 27g
Dietary fiber 6g
Sugars 7g
Protein 4g
   
Vitamin A 6 %DV
Vitamin C 25 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • ausina |

    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!

  • L-M-P-dance |

    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.

  • Tom0223_2000 |

    I made this without adding the dressing. I tried a number of vinegrettes over individual servings. Excellent, each in their own way.

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