Comida Kraft
Recipe Box

Southwestern Barley Salad

Southwestern Barley Salad is rated 4.636363636363637 out of 5 by 11.
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!

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 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
Total fat 9g
Saturated fat 1.5g
Cholesterol 5mg
Sodium 170mg
Carbohydrate 27g
Dietary fiber 6g
Sugars 7g
Protein 4g
% Daily Value
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

Rated 5 out of 5 by from I made this recipe for a recent family get together. 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.
Date published: 2011-07-19
Rated 4 out of 5 by from Made this recipe this weekend for a potluck/ picnic - everyone loved it -I was asked for the... 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!
Date published: 2010-07-12
Rated 5 out of 5 by from This recipe was easy and super delicious. 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.
Date published: 2011-08-30
Rated 5 out of 5 by from I don't have a gas stove and didn't feel like grilling the corn so I just baked the corn in their... 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!
Date published: 2012-06-12
Rated 5 out of 5 by from Loved this! 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.
Date published: 2012-06-01
Rated 4 out of 5 by from Having no idea what to do with the bag of barley in my pantry, I was glad to find this recipe! 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!!
Date published: 2010-07-22
Rated 4 out of 5 by from This is a very yummy recipe for someone who is trying to watch their calories. 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.
Date published: 2011-04-17
Rated 5 out of 5 by from This salad was a huge hit both times I have made it! 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!
Date published: 2010-07-26
  • 2016-08-24T10:22CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_11
  • loc_en_US, sid_118696, PRD, sort_relevancy
  • clientName_khcrm

K:58471v0:118696

>