Barley Veggie Salad/ Ensalada de Cebada y Verduras/ Salada de Cevada e Vegetais

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English

Servings per recipe: 8
Serving size: ¾ cup
Prep time: 1 hour
Cook time: 50 minutes
Cost: $4.86 per recipe/ $0.61 per serving

Ingredients

  • ½ cup dry pearled barley
  • 2 cups fresh spinach leaves
  • 1 cup chopped tomatoes
  • 2 cups chopped bell peppers
  • 1 cup corn kernels (fresh, frozen, or canned)
  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh basil

Directions

  1. Bring 1½ cups of water to a boil in a large pan. Add barley, cover and reduce heat to low. Simmer until all of the water is absorbed (35-50 minutes). Transfer barley to a large bowl and cool in the refrigerator.
  2. Once barley is cool, mix in spinach, tomatoes, peppers, and corn. 
  3. In a small bowl, mix olive oil, balsamic vinegar, salt, pepper, and basil. 
  4. Pour the dressing over barley mixture. Cover and chill until serving.

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