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Southwestern Barley Salad
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Southwestern Barley Salad

30 Min(s)
30 Min(s) Prep
Healthy Living
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!
What You Need
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6 servings
Original recipe yields 6 servings
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 onion s
1/2 cup KRAFT Tuscan House Italian Dressing
1/4 cup chopped fresh cilantro
2 Tbsp. lime juice
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Let's Make It
1
Cook barley as directed on package.
2
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.
3
Refrigerate 1 hour.
Kitchen Tips
Tip 1
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.
Tip 2
Special Extra
Add 1 rinsed 15-oz. can black beans to salad.
Tip 3
Substitute
Prepare using KRAFT Zesty Italian Dressing.
Nutrition
Calories
200
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 170mg
7%
Total Carbohydrates 27g
10%
Dietary Fibers 6g
21%
Sugars 7g
14%
Protein 4g
8%
Vitamin A
6%
Vitamin C
25%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings, 1 cup each
* 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.
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