Directions:
- Place the barley in boiling water, cover, reduce heat, and simmer, stirring occasionally, until tender (about 40 minutes).
- Rinse under cold water and drain.
- Stir in the bell peppers, scallions, parsley, and dill.
- Combine the oil, lemon juice, salt, and pepper and stir into barley.
- Chill.
- VARIATIONS: Barley& Chicken Salad: Add 2 cups cubed cooked chicken or turkey.
- Barley, Corn& Tomato Salad: Add 2 to 3 cups cooked corn kernels and 1 to 2 pints halved cherry tomatoes; and substitute 1 cup fresh basil leaves for the parsley in dressing.
- Barley Vegetable Salad: Add any combination of 2 peeled, seeded, and chopped medium cucumbers, 2 cups cooked green peas, 1 cup cooked corn kernels, 1/2 cup sliced water chestnuts and 2 chopped zucchini or yellow squash.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 297.26 Kcal (1245 kJ) | ||
| Calories from fat | 134.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.93g | 23% | |
|---|---|---|---|
| Sodium | 14.75mg | 1% | |
| Potassium | 273.48mg | 6% | |
| Total Carbs | 35.97g | 12% | |
| Sugars | 1.88g | 8% | |
| Dietary Fiber | 8.39g | 34% | |
| Protein | 5.68g | 11% | |
| Vitamin C | 36.4mg | 61% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 14.6mg | 81% | |
| Calcium | 53.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 73.1 Kcal (306 kJ) | ||
| Calories from fat | 33.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.67g | 23% | |
|---|---|---|---|
| Sodium | 3.63mg | 1% | |
| Potassium | 67.25mg | 6% | |
| Total Carbs | 8.85g | 12% | |
| Sugars | 0.46g | 8% | |
| Dietary Fiber | 2.06g | 34% | |
| Protein | 1.4g | 11% | |
| Vitamin C | 9mg | 61% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 3.6mg | 81% | |
| Calcium | 13.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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