Summer Barley Salad

Makes 4 (about 1 cup) servings. Recipe is from “Cooking Light Big Book of Salads” by Cooking Light editors. “Try this colorful salad and buttery lemon green beans as summery sides for a cookout.”

11/2 cups uncooked pearl barley

1 cup fresh corn kernels (about 2 ears)

1 cup diced and seeded plum tomato (about 2 small)

1/2 cup chopped green onions

1/4 cup chopped fresh flat-leaf parsley

15 Kalamata olives, pitted and coarsely chopped

3 tbls. fresh lemon juice

2 tbls. olive oil

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 garlic clove, minced

1/2 cup crumbled feta cheese

1. Cook barley according to package directions, omitting salt. Drain and rinse with cold water; drain. Cool completely.

2. Combine barley, corn and next four ingredients (through Kalamata olives) in a large bowl.

3. Combine juice and next four ingredients (through garlic), stirring well with a whisk; drizzle over barley mixture. Toss to coat. Sprinkle with cheese.

Nutritional analysis per serving: 454 calories; 15.2 grams fat (3.8 grams saturated, 8.8 grams mono, 2.2 poly); 11.6 grams protein; 71.9 grams carbohydrate; 14.1 grams fiber; 13 milligrams cholesterol; 2.8 milligrams iron; 557 milligrams sodium; 121 milligrams calcium.