Southwestern Barley Salad
- 3/4 cup barley, uncooked
- 2 ears corn on the cob, husks and silk removed
- 1 small green pepper, chopped
- 1/2 cup chopped red onions
- 1/2 cup KRAFT Tuscan House Italian Dressing
- 1/4 cup chopped fresh cilantro
- 2 Tbsp. lime juice
- Cook barley as directed on package.
- Meanwhile, place corn ears directly on stovetop flame on medium-low heat; cook 4 min.
- or until corn is evenly roasted, using tongs to frequently turn ears.
- Cool 5 min.
- Cut kernels off cobs; place in medium bowl.
- Add all remaining ingredients; mix lightly.
- Refrigerate 1 hour.
barley, corn, green pepper, red onions, italian dressing, fresh cilantro, lime juice
Taken from www.kraftrecipes.com/recipes/southwestern-barley-salad-118696.aspx (may not work)