Green Pepper Barley Salad
Shannon Clark
Shannon Clark
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254 Calories
39 g Carbs
7 g Protein
8 g Fat
Total Time
4 servings

Simplicity is important in any meal plan, but especially in a salad. People tend to throw in any green thing. Make choices that optimize flavor. This green pepper salad is a light and refreshing addition to any meal. Serve it hot or cold. Add more vegetables if you like—just remember that the calories can add up.


  • 2 cup water
  • 1 cup barley
  • 2 whole green pepper, cut into strips
  • ½ onion, finely diced
  • ½ cup flat-leaf parsley
  • 2 tbsp olive oil
  • 1 tbsp italian dressing
  • ¼ tsp garlic, pureed

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  1. Boil water in a saucepan over medium heat.
  2. Add the barley and then cover and let cook for 10-12 minutes.
  3. Meanwhile, slice the green peppers and dice the onion. Chop up parsley and then add ingredients to the cooked barley.
  4. Fluff with a fork to combine.
  5. In another bowl, combine together the olive oil, Italian salad dressing, and garlic.
  6. Drizzle over the mixture and then stir before serving.

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