 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 24 |
|
Chili powder and cumin give this distinctive barley salad a subtle Tex-Mex flavor. It's a super make-ahead side dish. Folks commented on how hearty and tasty it was when we served it at our wedding barbecue. Ingredients:
3 cans (10-1/2 ounces each) condensed chicken broth, undiluted |
4 cups water |
3 cups medium pearl barley |
1 cup canola oil |
1/3 cup white vinegar |
3 garlic cloves, minced |
1-1/2 teaspoons chili powder |
1-1/2 teaspoons ground cumin |
6 large tomatoes, seeded and chopped |
1 package (16 ounces) frozen corn |
1 bunch green onions, sliced |
1 cup minced fresh parsley |
Directions:
1. In a large soup kettle or Dutch oven, combine chicken broth and water; bring to a boil. Add barley; reduce heat. Cover and simmer for 35-40 minutes or until barley is tender. Cool slightly.
2. In a small bowl, combine the oil, vinegar, garlic, chili powder and cumin; pour over barley and toss well. Gently stir in the remaining ingredients. Transfer to a serving bowl; cover and refrigerate overnight. Yield: 24 servings.
|
|