Toasted Barley Salad with Red Bell Pepper Corn and Grilled Portobello Mushrooms

Toasted Barley Salad with Red Bell Pepper, Corn and Grilled Portobello Mushrooms

Toasted Barley Salad with Red Bell Pepper, Corn and Grilled Portobello Mushrooms

By Food Network
1 hour

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Details
  • Servings:   4
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   salad
Cuisine
  • mediterranean
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Ingredients
  • 1/2 cup pearl barley
  • 1 1/2 cups canned vegetable broth
  • 1 large poblano chili or green bell pepper
  • 1 small red bell pepper
  • 2 large plum tomatoes, seeded, chopped (about 1 cup)
  • 1 cup fresh corn kernels
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup chopped green onions
  • 2 1/2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • Nonstick olive oil spray
  • 4 large portobello mushrooms, stemmed, dark gills scraped away
  • 24 large spinach leaves
Instructions

Toasted Barley Salad with Red Bell Pepper, Corn and Grilled Portobello Mushrooms serves 4 original recipe by Food Network.

View original preparation instructions

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