Barley, Bean and Corn Salad - Purdue Extension Nutrition Education Program

Name: Barley, Bean and Corn Salad - Purdue Extension Nutrition Education Program
Ingredients: 2 cups cooked barley (cooking directions below); 1 can (15 ounces) kidney beans, drained; 1 cup corn (canned and drained, frozen, or fresh cooked. One large ear of corn makes about 1 cup of cut corn.); 1 large red bell pepper, seeded and finely chopped; 1/2 cup sliced celery; 1/4 cup sliced green onion; 1 clove garlic, finely chopped or 1/4 teaspoon garlic powder; 1/4 cup fresh lemon or lime juice; 2 tablespoons oil; Salt and pepper to taste; Fresh cilantro or parsley sprigs, for garnish (optional)

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Discover quick tips to save extra lime or lemon juice, cook your own beans, and extend the life of cooked barley for healthier meals.

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Ingredients

2 cups cooked barley (cooking directions below)
1 can (15 ounces) kidney beans, drained
1 cup corn (canned and drained, frozen, or fresh cooked. One large ear of corn makes about 1 cup of cut corn.)
1 large red bell pepper, seeded and finely chopped
1/2 cup sliced celery
1/4 cup sliced green onion
1 clove garlic, finely chopped or 1/4 teaspoon garlic powder
1/4 cup fresh lemon or lime juice
2 tablespoons oil
Salt and pepper to taste
Fresh cilantro or parsley sprigs, for garnish (optional)