Barley, Bell Pepper And Corn Salad Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 cup: Barley,
2 tbsp: White wine vinegar,
1 cup: Red pepper,
1 tsp: White wine vinegar,
1 1/2 cup: Sweetcorn,
1/3 cup: Olive oil,
1/2 cup: Chopped parsley,
Directions:
Rinse and drain barley. Sprinkle the barley into a large saucepan of
boiling salted water, stirring, and boil it, skimming the froth, for
30 min, or until just tender. Drain the barley, rinse it under cold
water, and let it drain until cool. Transfer barley to a large bowl;
add bell pepper, corn, parsley, and salt and pepper to taste. In a
bowl whisk together the vinegar and more salt and pepper to taste,
add oil, whisking till dressing is emulsified. Toss the salad with
the dressing until well combined.
The salad may be made up to 8 hours in advance and kept covered and
chilled but the parsley should not be added til just before serving.
Submitted By KAZ LANGRIDGE On 09-24-95
Source from luhu.jp
boiling salted water, stirring, and boil it, skimming the froth, for
30 min, or until just tender. Drain the barley, rinse it under cold
water, and let it drain until cool. Transfer barley to a large bowl;
add bell pepper, corn, parsley, and salt and pepper to taste. In a
bowl whisk together the vinegar and more salt and pepper to taste,
add oil, whisking till dressing is emulsified. Toss the salad with
the dressing until well combined.
The salad may be made up to 8 hours in advance and kept covered and
chilled but the parsley should not be added til just before serving.
Submitted By KAZ LANGRIDGE On 09-24-95
Source from luhu.jp