Toasted Barley Salad with Red Bell Pepper, Corn and Grilled Portobello Mushrooms Recipe | Food Netwo
This Toasted Barley Salad with Red Bell Pepper, Corn and Grilled Portobello Mushrooms recipe is crisp, colorful, and bursting with fresh flavor. Perfect.
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Ingredients
- 1/2 cup pearl barley
- 1 1/2 cups canned vegetable broth
- 1 large poblano chili or green bell pepper
- 1 small red bell pepper
- 2 large plum tomatoes, seeded, chopped (about 1 cup)
- 1 cup fresh corn kernels
- 1/3 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 2 1/2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- Nonstick olive oil spray
- 4 large portobello mushrooms, stemmed, dark gills scraped away
- 24 large spinach leaves
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