Barley, Bean, & Corn Salad

20 min

Prep Time

45 min

Cook Time

1 hr 5 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

2

cup

Barley, dry

15

oz

Kidney beans, red, canned, low sodium

1

cup

Corn, frozen

1

cup

Bell pepper, red, fresh, chopped

1/2

cup

Celery, fresh, diced

1/4

cup

Green onion, fresh, chopped

1/2

tsp

Garlic, minced

1/4

cup

Lemon juice, 100%

2

tbsp

Oil, canola

Nutrition Info

100.00 g / 3.57 oz per serving.

Recipe Label

Instructions

**Prepare day prior to service.
1. Wash & prepare vegetables; drain & rinse beans.
2. In a saucepan with led, bring 2 cups water to a boil.
3. Add 2/3 cup barley & return to boil - reduce heat to low, cover, & cook for 45-60 minutes or until barley is tender & liquid is absorbed.
4. Mix cooked barley with remaining ingredients in large bowl - salt & pepper to taste.
5. Cover & chill overnight.
6. Serve chilled.

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
- Wash raw fruits and vegetables before using them in food preparation.
Holding :
- Hold for cold service at an internal temperature of 41 F or lower.