Southwestern Barley Salad

By kscribner

total time 30 min
prep 30 min
servings 6 servings, 1 cup each

Ingredients

• 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 onions
• 1/2 cup KRAFT Tuscan House Italian Dressing and Marinade
• 1/4 cup chopped cilantro
• 2 Tbsp. lime juice

Details

Servings 6
Preparation time 30mins
Cooking time 30mins
Adapted from kraftrecipes.com

Preparation

Step 1

COOK barley as directed on package.

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.

REFRIGERATE 1 hour.

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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.

SPECIAL EXTRA Add 1 rinsed 15-oz. can black beans to salad.

SUBSTITUTE Prepare using KRAFT Zesty Italian Dressing.