Barley corn and roasted red pepper salad - bon appetit
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Mayonnaise |
| 1 | cup | Buttermilk |
| ⅓ | cup | Grated Parmesan cheese |
| 2 | tablespoons | Red wine vinegar |
| 1½ | cup | Pearl barley |
| 8 | cups | Cold water |
| 2 | teaspoons | Salt |
| 2 | cups | Fresh corn kernels or frozen, thawed, drained |
| 1 | 7-oz jar roasted peppers, drained, cut into 1/2-inch pieces | |
| ⅔ | cup | Thinly sliced green onions |
Directions
Whisk mayonnaise in bowl until smooth. Mix in buttermilk, cheese and vinegar. Place barley in strainer; rinse under cold water. Combine barley, 8 C water and 2 t salt in medium saucepan; bring to boil.
Reduce heat to medium-low, partially cover and sinimer until barley is just tender, stirring occasionally, about 30 minutes. Drain.
Mix barley, corn, peppers and ½ C onions in bowl. Add 1½ C dress- ing. Season with salt and pepper. Transfer to serving bowl.
Top with remaining green onions. Pass remaining dressing.
Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>