Recipe - Mexican Barley Salad with Pearl Barley

Alberta Barley - a hearty, healthy choice!

Mexican Barley Salad
1 cup 2 3 - 4 1 1/2 cups	pot or pearl barley large tomatoes green onions, sliced kernel corn	250 mL 2 3-4 375 mL
Dressing: 1/3 cup 5 Tbsp 1/4 tsp 3/4 - 1 tsp 3/4 - 1 tsp	olive or canola oil apple cider vinegar chili flakes (optional) chili powder cumin salt to taste	75 mL 75 mL 1 mL 4 - 5 mL 4 - 5 mL

Cook barley in water at a rolling boil for 20 minutes, until tender. Drain and rinse with cold water, rinse again. Chop tomatoes and peppers into ½" chunks, and drain corn. Stir all ingredients together, refrigerate. Use within two days.

From:

Elaine McCulloch
Calgary, Alberta