Barley, Bean, and Corn Salad from Monday-to-Friday Cookbook by Michele Urvater
This colorful and fresh-tasting mix is perfect for vegetarians as well as for diners mindful of their diets.
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Cooking tools:
- Saucepan
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
Ingredients
- ¼ cup vegetable oil
- ¼ cup balsamic vinegar
- 1 cup pearl barley
- 3 cups water
- 1 cup fresh parsley leaves
- Salt
- freshly ground black pepper
- 1 package (10 ounces) frozen corn
- 1 can (16 or 19 ounces) red kidney beans
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