Summer Barley Salad

Summer Barley Salad (Cooking Light) 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* of fat-free feta 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.

Summer Barley Salad
Summer Barley Salad

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Ingredients

  • 1

    1

Directions

1

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