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Corn and Barley Relish Recipe
Nutrition
Cal/Serving: 37Daily Value: 2%
Servings: 40
Low-Sodium
Vegan, Vegetarian, Dairy-Free, Wheat-Free, Low-Fat-Abs, Sugar-Conscious
| Fat | 2g | 3% |
| Saturated | 0g | 1% |
| Trans | 0g | 0% |
| Carbs | 4g | 1% |
| Fiber | 1g | 4% |
| Sugars | 0g | 0% |
| Protein | 1g | 2% |
| Sodium | 46mg | 2% |
| Calcium | 3mg | 0% |
| Magnesium | 9mg | 2% |
| Potassium | 46mg | 1% |
| Iron | 0mg | 1% |
| Zinc | 0mg | 1% |
| Vitamin A | 96IU | 2% |
| Vitamin C | 3mg | 5% |
| Thiamin (B1) | 0mg | 2% |
| Riboflavin (B2) | 0mg | 1% |
| Niacin (B3) | 0mg | 2% |
| Vitamin B6 | 0mg | 1% |
| Folic Acid (B9) | 4µg | 1% |
| Vitamin E | 0mg | 2% |
| Vitamin K | 2µg | 3% |
| Fatty acids, total monounsaturated | 1g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 3 cups water
- 1 cup medium pearl barley
- 3/4 teaspoon salt, divided
- 1 cup fresh or frozen whole kernel corn
- 1/3 cup olive oil
- 1/4 cup vinegar
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil
- Pepper to taste
- 1 cup diced fresh tomatoes
- 1/2 cup diced green or sweet red pepper
- 2 g reen onions, thinly sliced
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time | |
| Servings | 40 servings |
