Finale of Food Fight 2.0 live on site Motzei Shabbos, Dec 6! Click here!
Please enter the email you’re using for this account.
Parve
Easy
10 Minutes
Diets 
This salad is such a feast for the eyes (and the palate!) that I couldn’t think of a more appropriate name for it. I served it once to seminary girls who don’t “do” (i.e., eat) fish, liver, cholent, and many other foods served, and I was sure they wouldn’t touch it. (See note!) Well, they finished the whole bowl!
2 cups cooked wheat berries or barley or one of each
1/4 cup mixed red and green pepper slices
1/4 cup scallions
1/4 cup Gefen Sliced Black Olives
2 cups (16 ounces/450 grams) frozen corn, partially defrosted
3 tablespoons olive oil
3 tablespoons Kedem Red Wine Vinegar (or other red wine vinegar) or apple cider vinegar
2 tablespoons tamari or Glicks Soy Sauce
2 tablespoons fresh parsley or 6 cubes Dorot Gardens Frozen Parsley or 1 tablespoon dry
1/4 teaspoon dry mustard or to taste
1/4 teaspoon garlic powder or to taste
Mix the salad ingredients together in a bowl. Mix the marinade ingredients together and pour over the salad. Serve cold. Decorate with chopped fresh parsley, if desired.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation