Barley Corn Salad Food

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BARLEY SALAD WITH CORN AND ZUCCHINI



Barley Salad with Corn and Zucchini image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

Kosher salt
1/2 cup pearl barley
1/2 cup extra-virgin olive oil
3 small zucchini, cut into 1/2-inch chunks
6 ears of corn, kernels cut off
Freshly ground pepper
3 tablespoons red wine vinegar
4 scallions, thinly sliced
1 cup finely chopped fresh basil
3/4 cup crumbled goat cheese

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.

BARLEY AND CORN SALAD WITH BASIL CHIVE DRESSING



Barley and Corn Salad with Basil Chive Dressing image

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

2 cups plus 1 tablespoon water
3/4 teaspoon salt
1 cup quick-cooking barley
2 cups corn (from about 4 ears)
1/3 cup olive oil
1/3 cup chopped fresh basil
3 tablespoons chopped fresh chives
1 1/2 tablespoons red-wine vinegar
1/4 teaspoon sugar
1/4 teaspoon black pepper
3 Belgian endives (about 1 lb total), trimmed and sliced crosswise 1/2 inch thick

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



Barley Salad With Tomatoes and Corn image

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

1 cup pearl barley
1 cup basil leaves, tightly packed
3/4 cup parmesan cheese, grated
1/3 cup olive oil
2 garlic cloves, minced
3 cups cherry tomatoes, halved
2 cups corn kernels
salt and pepper

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.

BARLEY, SHRIMP, AND CORN SALAD



Barley, Shrimp, and Corn Salad image

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

1 cup barley
2 ½ cups water
1 pound cooked bay shrimp
2 cups frozen corn, thawed
½ cup diced green bell pepper
½ cup diced red bell pepper
4 green onions, chopped
1 tablespoon chopped fresh thyme
1 teaspoon minced lemon zest
¼ cup fresh lemon juice
¼ cup olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper

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

BARLEY AND CORN SALAD WITH ARUGULA AND GREEN BEANS



Barley and Corn Salad with Arugula and Green Beans image

Categories     Salad     Bean     Side     High Fiber     Goat Cheese     Corn     Arugula     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 10

2/3 cup pearl barley
1 pound green beans, trimmed
1 cup fresh corn kernels (from about 1 large ear)
4 large bunches arugula (about 4 ounces total)
1/2 cup extra-virgin olive oil
1/4 cup white wine vinegar
3 tablespoons minced shallots
2 tablespoons minced fresh thyme
2 teaspoons Dijon mustard
1 3 1/2-ounce package soft fresh goat cheese (such as Montrachet), crumbled

Steps:

  • Cook barley in medium saucepan of boiling salted water until tender, about 30 minutes. Drain; cool. Transfer to large bowl.
  • Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer beans to bowl of ice water to cool. Drain well. Pat beans dry with paper towels. Cut half of beans into 2-inch pieces. Transfer to bowl with barley. Mix in corn kernels. Coarsely chop 2 bunches arugula; add to bowl with barley mixture.
  • Whisk olive oil, vinegar, shallots, thyme and Dijon mustard in small bowl to blend. Pour enough dressing over barley mixture to coat. Season salad to taste with salt and pepper.
  • Arrange remaining 2 bunches arugula around edge of large platter. Arrange remaining whole beans in spoke pattern atop arugula. Mound salad in center of platter. Sprinkle with goat cheese. Drizzle any remaining dressing over arugula and beans and serve.

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Top Asked Questions

How do you make a salad with barley?
Add tomatoes, cucumbers, and parsley to barley; mix together. In a small bowl or measuring cup, whisk together lemon juice, olive oil, and salt and pepper. Pour the dressing over the salad and stir lightly to coat the salad with the dressing.
How to cook barley and corn in a crock pot?
Stir in barley and 1/2 teaspoon salt; heat to boiling. Reduce heat to low; cover and simmer 30 to 35 minutes or until barley is tender and liquid is absorbed. Meanwhile, with sharp knife, carefully cut corn kernels from cobs; discard cobs.
How to cook shrimp with barley?
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.
What to eat with barley?
Try this refreshing salad as a light meal all on its own, or as a wonderful accompaniment to other dishes. This tasty salad combines barley, a satisfying, nutty grain, with fresh vegetables. Flavored with mint, parsley, garlic and lemon, it might remind you of tabbouleh, a Middle Eastern dish traditionally made with bulghur wheat.

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