Barley Salad

From Donna Jacobs
·     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 (or vegan cheese substitute)
Preparation
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.
Nutritional Information
Amount per serving
·             Calories: 494
·             Fat: 18.5g
·             Saturated fat: 4.9g
·             Monounsaturated fat:9.8g
·             Polyunsaturated fat:1.9g
·             Protein: 13.5g
·             Carbohydrate: 73.8g
·             Fiber: 13.7g
·             Cholesterol: 19mg
·             Iron: 2.9mg
·             Sodium: 704mg
·             Calcium: 152mg

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