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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve this colorful summer salad with buttery lemon green beans. Ingredients:
1 1/2 cups uncooked pearl barley |
1 cup fresh corn kernels (about 2 ears) |
1 cup diced seeded plum tomato (about 2 small) |
1/2 cup chopped green onions |
1/4 cup chopped fresh flat-leaf parsley |
20 kalamata olives, pitted and coarsely chopped |
3 tablespoons fresh lemon juice |
2 tablespoons olive oil |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 garlic clove, minced |
3/4 cup (3 ounces) crumbled feta cheese |
Directions:
1. Cook barley according to package directions, omitting salt. Drain and rinse with cold water; drain. Cool completely. Combine barley, corn, and next 4 ingredients (through kalamata olives) in a bowl. Combine juice and next 4 ingredients (through garlic), stirring well with a whisk; drizzle over barley mixture. Toss to coat. Sprinkle with cheese.
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