"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Barley Confetti Salad Recipe

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This recipe for Barley Confetti Salad, by , is from family cook book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!




1 c. barley
6 c. water
2 c. cooked fresh corn (about 3 ears)
1 red bell pepper, diced
1 c. diced or thinly sliced carrots
1 c. thinly sliced red cabbage
c. cilantro or fresh basil, minced
c. scallions, minced
c. parsley, chopped for garnish


c. olive oil
2 T. umeboshi vinegar or balsamic
1 sm. clove garlic, minced
1 tsp. dry mustard

Rinse and drain barley. Add to boiling water and simmer, covered for 40 minutes or until it is just tender, Rinse under cold water and drain well.

In a medium-sized bowl, toss barley with remaining salad ingredients. Combine dressing ingredients, Whisk or shake. Drizzle over the salad, toss, garnish and serve.

To make a complete meal serve with baked tofu, tempeh or fish and a steamed green.

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