BARLEY SALAD WITH CORN AND ZUCCHINI
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Bring a pot of salted water to a boil. Add the barley; cook until tender, 45 to 50 minutes. Drain well and transfer to a large bowl.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until browned, 4 to 5 minutes. Add the corn and cook until just tender, 2 to 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Add the vegetables to the barley and let cool.
- Whisk the vinegar, the remaining 6 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Pour the dressing over the barley salad, add the scallions and basil and toss. Top with the goat cheese.
TOASTED BARLEY SALAD WITH RED BELL PEPPER, CORN AND GRILLED PORTOBELLO MUSHROOMS
Steps:
- Place barley in heavy large saucepan. Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes. Add broth to pan and bring to boil. Reduce heat to medium-low, cover and simmer until barley is tender and broth is absorbed, about 35 minutes. Uncover and let barley cool. Char poblano and red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and dice poblano and red bell pepper. Place barley, poblano and red bell pepper in large bowl. Add tomatoes and next 5 ingredients; toss to blend. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
- Prepare barbecue (medium-high heat). Spray mushrooms with nonstick spray; sprinkle with salt and pepper. Grill until cooked through, about 4 minutes per side. Transfer to work surface; slice thinly. Arrange 6 spinach leaves on each of 4 plates. Top with barley salad. Arrange 1 sliced mushroom alongside each salad. Serve while mushrooms are still warm.
BARLEY, SHRIMP, AND CORN SALAD
A lightly seasoned oil and lemon juice dressing perfectly accents the flavors of this salad made with barley, shrimp, and red and green bell peppers.
Provided by GERALD GALLOWAY
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- Combine barley and water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer for approximately 35 minutes.
- Transfer barley to a large bowl, and toss with shrimp, corn, bell peppers, green onions, thyme, and lemon zest.
- In a small bowl, whisk together lemon juice and oil. Season with salt and pepper. Pour dressing over barley salad, and toss to combine.
Nutrition Facts : Calories 486.6 calories, Carbohydrate 55.7 g, Cholesterol 221.3 mg, Fat 16.6 g, Fiber 11.3 g, Protein 32.7 g, SaturatedFat 2.5 g, Sodium 557.3 mg, Sugar 5.1 g
CORN AND BARLEY SALAD ON ARUGULA
Provided by Marian Burros
Categories easy, salads and dressings
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Rinse barley, place in a bowl and cover with 4 cups of water. Soak for several hours or overnight.
- Transfer barley and soaking water to a medium saucepan. Add 1/2 teaspoon salt and bring to a boil. Reduce heat and simmer until tender and most or all of water is absorbed, about 20 minutes. Meanwhile, if using frozen corn, cook according to package directions; fresh corn does not need to be cooked.
- If necessary, drain excess water from barley. Return to pot and immediately add corn; mix well. In a large bowl, mix together oil and vinegar. Add basil or oregano, and chives. Add barley mixture and tomatoes, and mix gently. Season to taste with salt and pepper.
- To serve, spread arugula on a platter. Top with corn and barley salad. Garnish with dollops of goat cheese, if desired, and serve.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 6 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 249 milligrams, Sugar 2 grams
TOASTED BARLEY SALAD WITH RED BELL PEPPER, CORN AND GRILLED PORTOBELLO MUSHROOMS
Categories Salad Leafy Green Herb Mushroom Pepper Tomato Vegetarian High Fiber Low/No Sugar Barley Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Place barley in heavy large saucepan. Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes. Add broth to pan and bring to boil. Reduce heat to medium-low, cover and simmer until barley is tender and broth is absorbed, about 35 minutes. Uncover and let barley cool.
- Char poblano and red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and dice poblano and red bell pepper.
- Place barley, poblano and red bell pepper in large bowl. Add tomatoes and next 5 ingredients; toss to blend. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
- Prepare barbecue (medium-high heat). Spray mushrooms with nonstick spray; sprinkle with salt and pepper. Grill until cooked through, about 4 minutes per side. Transfer to work surface; slice thinly.
- Arrange 6 spinach leaves on each of 4 plates. Top with barley salad. Arrange 1 sliced mushroom alongside each salad. Serve while mushrooms are still warm.
BARLEY AND CORN SALAD WITH BASIL CHIVE DRESSING
Categories Salad Herb Vegetable Side Picnic Vegetarian Quick & Easy Backyard BBQ Basil Barley Corn Summer Vegan Chive Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 11
Steps:
- Bring 2 cups water with 1/4 teaspoon salt to a boil in a 1 1/2-quart saucepan. Stir in barley, then reduce heat and simmer, covered, until barley is tender, about 10 minutes.
- While barley simmers, blanch corn in a 1 1/2- to 2 1/2-quart saucepan of boiling water 1 minute, then drain in a large sieve and rinse under cold running water to stop cooking. Drain again and pat dry, then transfer to a large bowl.
- Remove barley from heat (when tender) and let stand, covered, 5 minutes.
- While barley stands, pulse oil, basil, chives, vinegar, sugar, pepper, remaining tablespoon water, and remaining 1/2 teaspoon salt in a blender until herbs are finely chopped.
- Drain barley well in large sieve and add to corn in bowl, then add endives and dressing, tossing to combine.
BARLEY SALAD WITH TOMATOES AND CORN
Make and share this Barley Salad With Tomatoes and Corn recipe from Food.com.
Provided by katew
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Boil large pot of water, add barley.
- Reduce heat, cover, simmer 50 minutes till tender.
- Drain and rinse under cold running water.
- In food processor, puree basil, cheese, oil and garlic.
- Season to taste.
- In bowl, toss basil mix through barley.
- Add corn and tomatoes.
- Can be made 2 days ahead and refrigerated.
CORN AND BARLEY SALAD
I always seem to have barley left over from other recipes I've made, and this is a good way to use it. If you can find freshly-picked corn on the cob from a farmers' market or roadside stand, it really adds a lot to the taste of this recipe; however, store-bought corn on the cob will also work well. Note: The times below do not include the chilling time of 1-8 hours.
Provided by TasteTester
Categories Grains
Time 40m
Yield 8 cups, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In a covered 2-quart saucepan, heat water to boiling on high. Stir in barley and 1/2 teaspoon salt; heat again to boiling. Reduce heat to low; cover and simmer 30-35 minutes or until barley is tender and liquid is absorbed.
- Meanwhile, with a sharp knife, hold corn cobs vertically and carefully cut corn kernels from cobs; discard cobs. In a large bowl, with wire whisk or fork, mix vinegar, oil, 1/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until blended. Stir in warm barley, corn kernels, edamame, and mint.
- Cover salad and refrigerate at least 1 hour or up to 8 hours. To serve, garnish salad with mint sprigs.
Nutrition Facts : Calories 247.6, Fat 7.7, SaturatedFat 1, Sodium 21.3, Carbohydrate 37.8, Fiber 7.9, Sugar 2.4, Protein 10.9
More about "corn and barley salad food"
AN EASIER CORN AND BARLEY SALAD, THANKS TO ONE SIMPLE …
From foodrepublic.com
BARLEY SALAD WITH TOMATOES AND CORN | CANADIAN LIVING
From canadianliving.com
ROASTED CORN AND BARLEY SALAD RECIPE - CANADA'S OWN
From canadasown.com
BARLEY AND CORN SALAD RECIPE - PAMELA MORGAN - FOOD
From foodandwine.com
5/5 (1)
- Bring 9 cups of water to a boil in a large saucepan. Stir in the barley and simmer over low heat until tender, about 1 hour. Drain, rinse well with cold water, then drain again and transfer to a large bowl.
- Bring a medium saucepan of salted water to a boil. Add the green beans and cook until tender, about 3 minutes. Using a slotted spoon, transfer the beans to a colander and rinse; add to the barley in the bowl. Add the lima beans and corn kernels to the boiling water and cook until tender, about 2 minutes. Drain, rinse with cold water and add to the barley along with the onion. Season the salad with salt and pepper.
- In a small dry skillet, toast the cumin over low heat, stirring, until fragrant, about 2 minutes. Transfer to a bowl and add the lemon juice and mustard. Slowly stir in the oil until emulsified and season with salt and pepper. Toss the dressing with the barley salad, cover and refrigerate overnight to allow the flavors to blend. Let return to room temperature, then season with salt and pepper and toss before serving.
CORN-AND-BARLEY SALAD RECIPE - FOOD & WINE
From foodandwine.com
3/5 (1)Total Time 50 minsOccupation Culinary Director at Large, Food & Wine
- Preheat the oven to 375°. In a medium saucepan of salted boiling water, cook the barley until just tender, about 25 minutes. Drain well and spread out on a plate to cool completely.
- Meanwhile, spread the walnuts in a pie plate and toast for about 12 minutes, until golden. Let cool, then coarsely chop.
- In a bowl, toss the barley with the corn, walnuts and all of the remaining ingredients. Season with salt and pepper and serve.
BARLEY AND CORN SALAD | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 4Calories 303 per servingCategory Sides,Salads
BARLEY, BEAN, AND CORN SALAD - MEDLINEPLUS
From medlineplus.gov
BEEF, BARLEY AND CORN SALAD | CANADIAN LIVING
From canadianliving.com
CORN SALAD | FLIPBOARD
From flipboard.com
CORN AND BARLEY SALAD RECIPES - GOOD HOUSEKEEPING
From goodhousekeeping.com
CELEBRATE SUMMER PRODUCE WITH CORN CEVICHE AND TOMATO SALAD
From today.com
SUMMER CORN AND BARLEY SALAD | KITCHEN CONFIDANTE
From kitchenconfidante.com
BARLEY AND CORN SALAD - GOOD HOUSEKEEPING
From goodhousekeeping.com
BEST GRILLED LEMON-LIME CORN SALAD RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
SUMMER BARLEY SALAD WITH CORN AND BLUEBERRIES - SWEET PEAS AND …
From sweetpeasandsaffron.com
AVOCADO CORN SALAD RECIPE (WITH RAW CORN) | THE KITCHN
From thekitchn.com
BROCCOLI SALAD RECIPE - BBC FOOD
From bbc.co.uk
GRILLED CORN AND BARLEY SALAD WITH GOAT CHEESE AND BLUEBERRIES
From foodnetwork.ca
EASY RECIPE FOR POTATO SALAD, PERFECT FOR SUMMER | MIAMI HERALD
From miamiherald.com
GRILLED CORN & BARLEY SALAD WITH TOMATO VINAIGRETTE - FOOD52
From food52.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love