Barley Corn Salad recipe
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- 3 cups water 1 cup barley 3 tablespoons extra-virgin olive oil, divided 1 ½ cups corn kernels 1 cup cherry tomatoes, halved 2 scallions, sliced 2 cups mixed greens 1 lemon, juiced 1 teaspoon lemon zest salt and ground black pepper to taste
Nutrition Info
- 324.1 caloriescarbohydrate: 50.8 gcholesterol: : -fat: 12.2 gfiber: 12 gprotein: 8.8 gsaturatedFat: 1.8 gservingSize: -sodium: 70.7 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Barley Corn Salad
Directions
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Bring water and barley to a boil in a saucepan. Reduce heat to low, cover, and simmer until barley is tender, about 30 minutes.
Drain any excess water from barley and transfer to a large bowl, stir in 2 tablespoons olive oil.
Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add corn, cook and stir until slightly softened, about 2 minutes. Stir in tomatoes and scallions, cook until scallions are wilted, about 2 minutes.
Mix corn mixture into barley in the bowl. Stir in mixed greens, lemon juice, and lemon zest. Season salad with salt and pepper.