COLORFUL BARLEY SALAD
3 cans (10 1/2 ounces each) condensed chicken broth, undiluted
4 cups water
3 cups medium pearl barley
1 cup vegetable oil
1/3 cup vinegar
3 garlic cloves, minced
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
6 large tomatoes, seeded and chopped
1 (16 ounce) package frozen corn*
1 bunch green onions, sliced
1 cup minced fresh parsley
In a large soup kettle or Dutch oven, bring chicken broth and water to a boil. Add barley, reduce heat. Cover and simmer for 35 to 40 minutes or until barley is tender. Cool slightly.
In a bowl, combine oil, vinegar, garlic, chili powder and cumin; pour over barley and toss well. Gently stir in chopped tomatoes, corn, onions and parsley.
Transfer to a serving bowl; cover and refrigerate overnight.
*Corn does not need to be thawed; do not cook.
Makes 24 servings
Source: Down The Aisle Country-Style by Reiman Publications
3 cans (10 1/2 ounces each) condensed chicken broth, undiluted
4 cups water
3 cups medium pearl barley
1 cup vegetable oil
1/3 cup vinegar
3 garlic cloves, minced
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
6 large tomatoes, seeded and chopped
1 (16 ounce) package frozen corn*
1 bunch green onions, sliced
1 cup minced fresh parsley
In a large soup kettle or Dutch oven, bring chicken broth and water to a boil. Add barley, reduce heat. Cover and simmer for 35 to 40 minutes or until barley is tender. Cool slightly.
In a bowl, combine oil, vinegar, garlic, chili powder and cumin; pour over barley and toss well. Gently stir in chopped tomatoes, corn, onions and parsley.
Transfer to a serving bowl; cover and refrigerate overnight.
*Corn does not need to be thawed; do not cook.
Makes 24 servings
Source: Down The Aisle Country-Style by Reiman Publications
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