Barley corn and roasted red pepper salad - bon appetit

Yield: 8 servings

Measure 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

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>

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