Salads & sides

Southwestern Barley Salad

(9)

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photo by:

kraft

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

posted by

Tom0223_2000

on 5/23/2012

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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Tom0223_2000

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.

ChristineMarie08

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.

mterkoski

posted:8/30/2011

I made it for a family campout - everyone loved it! Even the kids - a keeper!!

oteri312

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?

kwilli9

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.

HollyBabb

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.

dreebok

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!

jaxnurse

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!!

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!