Corn & Barley Salad

Leftovers again! It’s hard to cook for two sometimes. However, the recipes we choose are so tasty that we often look forward to the leftovers. The cakes fit right in for lunch with the following recipe from Mayo Clinic.

Corn and Barley Salad

Available from Mayo Clinic at:

http://www.mayoclinic.com/health/food-and-nutrition/NU00203

If you view this web site you will notice this document includes 9 other ideas for vegetarian

main dishes.

In a bowl, add

1                   sliced cucumber

2 cups          cooked barley,

2 cups          cooked corn

3/4 cup         chopped red bell peppers

Stir, in the following dressing:

3 tbsp           white vinegar,

1 tbsp           water,

1 1/2 tsp      oil,

1/2 tsp          dried basil,

1/4 tsp          salt

1/8 tsp          pepper.

Marinate for at least 2 hours before serving.

This salad was great. It’s mostly carbohydrates so we had a huge garden salad with it as well as the corn cakes … delicious!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: