Barley, Corn, and Pepper Salad

Sue Mallick with Food City presents a wonderful recipe for Barley, Corn, and Pepper Salad at Food City's Cooking School. This episode accents a free program featured every Monday night at The Crown Point Shopping Center location on North Eastman Road in Kingsport, TN. See www.foodcity.com for complete recipe details.

Ingredients:
1 cup uncooked quick cooking barley; 1 1/4 cup thawed frozen corn; 1 chopped red bell pepper; 1/2 cup green onions; 1/4 cup olive oil; 1/4 cup lemon juice; 1/4 cup chopped cilantro; 1/2 tsp salt

Cook barley according to instructions, drain and rinse with cold water. Mix barley, corn, red pepper, and green onion. Whisk together olive oil, lemon juice, cilantro, and salt. Pour over barley mix and toss gently to coat. Serve at room temperature.

Category:

Education

Tags:

• Barley
• Corn
• and
• Pepper
• Salad
• food
• city
• cooking
• school
• kingsport