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Ingredientes
- 3/4 c. pearl barley
- 3 c. cooked fresh corn kernels (scraped from about 3 large ears)
- 1/2 c. fresh green peas lightly steamed (or possibly 1/2 c. frzn petit peas, thawed)
- 1 lrg celery stalk diced
- 4 x plum tomatoes diced
- 3 Tbsp. chopped fresh dill - (to 4)
- 2 x scallions sliced Juice of 1/2 to 1 lemon to taste
- 3 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste Dark green lettuce leaves for serving
Direcciones
- Bring 2 1/2 c. of water to a rapid simmer in a saucepan. Stir in the barley, then simmer gently, covered, till the water is absorbed, about 40 to 45 min. Allow the barley to cold to room temperature.
- In a large mixing bowl, combine the barley with the remaining ingredients except the lettuce and optional feta cheese. Cover and chill for an hour or possibly so before serving or possibly serve at once. Line each individual serving plate with a few lettuce leaves, then distribute the salad over them. If you like, sprinkle a small amount of feta cheese over the top.
- This recipe yields 6 to 8 servings.
- Description: "Barley and fresh corn are a companionable duo in this simple and hearty cool dish."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 8 servings | |
| Calories 109 | |
| Calories from Fat 5 | 5% |
| Total Fat 0.57g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 257mg | 7% |
| Total Carbs 24.61g | 7% |
| Dietary Fiber 4.6g | 15% |
| Sugars 2.58g | 2% |
| Protein 3.52g | 6% |
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