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Salads & sides

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
Magazine Acquisition

What You Need

3/4
cup  barley, uncooked
2
 ears corn on the cob, husks and silk removed
1
small  green pepper, chopped
1/2
cup  chopped red onions
1/2
cup  KRAFT Tuscan House Italian Dressing
1/4
cup  chopped cilantro
2
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.
K:58471v0:118696
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