Corn And Red Pepper Barley Salad Food

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CORN AND RED PEPPER BARLEY SALAD



Corn and Red Pepper Barley Salad image

Here's a delicious way to present barley at its best. Instead of being lost in a sea of other ingredients in a soup or stew, that basic grain plays a starring role in the delicious chilled salad created by our Test Kitchen staff. Sweet corn and red pepper lend it a summery taste and color. Try taking a bowl to pass at your next picnic.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 16

8 cups water
1-1/2 cups uncooked medium pearl barley
1-1/2 teaspoons salt
1 medium sweet red pepper
2 cups fresh or frozen corn, thawed
2/3 cup thinly sliced green onions, divided
1/3 cup grated Parmesan cheese
SALAD DRESSING:
1/4 cup balsamic vinegar
2 tablespoons water
2 tablespoons lemon juice
1 teaspoon sugar
1 teaspoon Italian seasoning
3/4 teaspoon garlic powder
1/4 teaspoons pepper
1/4 cup olive oil

Steps:

  • In a saucepan, combine the water, barley and salt; bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until barley is just tender. Drain and set aside., Meanwhile, halve pepper; remove stem and seeds. Broil pepper skin side up 4 in. from the heat until skin blisters and blackens, about 8-10 minutes. Immediately place pepper in a bowl; cover with plastic wrap and let stand for 15-20 minutes. Peel off and discard charred skin. Chop pepper., In a bowl, combine corn, 1/2 cup onions, Parmesan, roasted pepper and barley. In another bowl, combine vinegar, water, lemon juice, sugar, Italian seasoning, garlic powder and pepper. Slowly whisk in oil. Pour over barley mixture; toss gently to coat. Sprinkle with remaining onions.

Nutrition Facts : Calories 256 calories, Fat 9g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 509mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges

TOASTED BARLEY SALAD WITH RED BELL PEPPER, CORN AND GRILLED PORTOBELLO MUSHROOMS



Toasted Barley Salad with Red Bell Pepper, Corn and Grilled Portobello Mushrooms image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4

Number Of Ingredients 13

1/2 cup pearl barley
1 1/2 cups canned vegetable broth
1 large poblano chili or green bell pepper
1 small red bell pepper
2 large plum tomatoes, seeded, chopped (about 1 cup)
1 cup fresh corn kernels
1/3 cup chopped fresh cilantro
1/4 cup chopped green onions
2 1/2 tablespoons fresh lime juice
2 tablespoons olive oil
Nonstick olive oil spray
4 large portobello mushrooms, stemmed, dark gills scraped away
24 large spinach leaves

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.

TOASTED BARLEY SALAD WITH RED BELL PEPPER, CORN AND GRILLED PORTOBELLO MUSHROOMS



Toasted Barley Salad with Red Bell Pepper, Corn and Grilled Portobello Mushrooms image

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

1/2 cup pearl barley
1 1/2 cups canned vegetable broth
1 large poblano chili or green bell pepper
1 small red bell pepper
2 large plum tomatoes, seeded, chopped (about 1 cup)
1 cup fresh corn kernels
1/3 cup chopped fresh cilantro
1/4 cup chopped green onions
2 1/2 tablespoons fresh lime juice
2 tablespoons olive oil
Nonstick olive oil spray
4 large portobello mushrooms, stemmed, dark gills scraped away
24 large spinach leaves

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.

CORN AND BARLEY SALAD ON ARUGULA



Corn and Barley Salad on Arugula image

Provided by Marian Burros

Categories     easy, salads and dressings

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

1 cup pearl barley
Salt
1 1/2 cups fresh or frozen corn kernels
3 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped basil or oregano leaves
2 tablespoons sliced chives
1 cup diced red tomatoes
Freshly ground black pepper
8 ounces baby arugula leaves, rinsed and thoroughly dried
3 tablespoons fresh goat cheese, optional

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

BARLEY CORN SALAD



Barley Corn Salad image

A terrific alternative to pasta salad, this colorful side dish adds refreshing herb flavor to corn, barley, and red and green peppers. Bring it to your next get-together and see how fast it disappears! -Mary Ann Kieffer of Lawrence, Kansas

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 11

2 cups cooked medium pearl barley
2 cups frozen corn, thawed
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
3 green onions, chopped
1 tablespoon minced fresh cilantro
2 tablespoons lemon juice
2 tablespoons canola oil
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper

Steps:

  • In a large bowl, combine the first 6 ingredients. In a jar with a tight-fitting lid, combine the lemon juice, oil, salt, thyme and pepper; shake well. Drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving. Freeze option: Prepare salad without onions and cilantro. Transfer to freezer containers; freeze. To use, thaw completely in refrigerator. Gently stir in onions, cilantro and a little oil if necessary.

Nutrition Facts : Calories 156 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

BARLEY, BELL PEPPER & CORN SALAD



Barley, Bell Pepper & Corn Salad image

Make and share this Barley, Bell Pepper & Corn Salad recipe from Food.com.

Provided by Dancer

Categories     Grains

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup barley
1 cup red pepper
1 1/2 cups sweetcorn
1/2 cup chopped parsley
2 tablespoons white wine vinegar
1 teaspoon white wine vinegar
1/3 cup olive oil

Steps:

  • Rinse and drain barley.
  • Sprinkle the barley into a large saucepan of boiling salted water,.
  • stirring, and boil it, skimming the froth, for 30 minutes, or until just tender.
  • Drain the barley, rinse it under cold water, and let it drain until cool.
  • Transfer barley to a large bowl; add bell pepper, corn, parsley, and salt and pepper to taste.
  • In a bowl whisk together the vinegar and more salt and pepper to taste,.
  • add oil, whisking till dressing is emulsified.
  • Toss the salad with the dressing until well combined.
  • The salad may be made up to 8 hours in advance and kept covered andchilled but the parsley should not be added til just before serving.

Nutrition Facts : Calories 384, Fat 19.8, SaturatedFat 2.8, Sodium 142.4, Carbohydrate 48, Fiber 10.2, Sugar 4.2, Protein 7.9

SWEETCORN AND RED PEPPER SALAD



Sweetcorn and Red Pepper Salad image

From a book called The Goodness of Peppers. It suggests serving this colourful, crunchy salad in late summer when peppers, tomatoes and corn are all at their sweetest and most succulent.

Provided by CulinaryQueen

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups fresh sweet corn (about 2 cobs)
2 sweet red peppers
2 celery ribs, thinly sliced
1 garlic clove, peeled and finely chopped
4 vine ripe tomatoes, chopped
2 cups rocket (or arugula)
1/4 cup flat leaf parsley
3 tablespoons olive oil
1 tablespoon red wine vinegar
salt and pepper, to taste
1 -2 tablespoon parmesan cheese, shavings

Steps:

  • Remove all the husks and fibres from the cobs and slice the kernels off the cobs.
  • Put the kernels in a pan with some water and bring to the boil. Cook for about 8 minutes or until tender. Drain well and reserve.
  • Remove the caps, pith and seeds from the peppers and finely chop the flesh.
  • Combine the corn, peppers, celery, garlic, tomatoes, rocket and parsley in a large bowl and mix thoroughly.
  • In a small bowl, whisk the olive oil, vinegar, salt and pepper together. Pour over salad.
  • Sprinkle Parmesan shavings over salad and serve.

Nutrition Facts : Calories 206.5, Fat 11.9, SaturatedFat 1.9, Cholesterol 1.1, Sodium 59.1, Carbohydrate 24.6, Fiber 5.4, Sugar 8.8, Protein 5.2

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