Barley Or Rice And Corn Salad Recipes

CORN AND BARLEY SALAD ON ARUGULA

Corn and Barley Salad on Arugula image

Provided by Marian Burros

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

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 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

Ingredients

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 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

Ingredients

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.

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

Ingredients

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 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

Ingredients

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 OR RICE AND CORN SALAD

Barley or Rice and Corn Salad image

While this is good with either grain suggested, I prefer making it with barley. Its texture contrasted with that of the corn is quite pleasant. Like corn relish, this is a sturdy picnic dish and is also a good accompaniment to grilled or roasted vegetables.

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 cup pearl barley or brown rice, rinsed
2 cups cooked fresh corn kernels (from 3 medium ears) or one 10-ounce package frozen corn kernels, thawed
1 pint cherry tomatoes, halved
1/2 cup chopped fresh parsley or 1/4 cup chopped fresh dill
1/2 to 2/3 cup natural low-fat vinaigrette, or as needed (try balsamic vinaigrette)
Salt and freshly ground pepper to taste

Steps:

Bring 3 cups water to a rapid simmer in a saucepan and stir in the barley or rice. Cover and simmer gently until the water has been absorbed, about 35 minutes. Remove from the heat and set aside, uncovered, until room temperature.
Combine the cooled barley or rice with the remaining ingredients in a serving bowl and toss well. Serve at once or cover and refrigerate until needed.
Calories: 162
Total Fat: 5g
Protein: 3g
Carbohydrate: 28g
Cholesterol: 0mg
Sodium: 209mg

More about "barley or rice and corn salad recipes"

SUMMER CORN AND BARLEY SALAD | KITCHEN CONFIDANTE

Web Jul 20, 2014 This Summer Corn and Barley Salad recipe is packed with flavor and summer’s sweet corn, tomatoes, avocados, and fresh basil. …
From kitchenconfidante.com
Reviews 12
Category Salad, Side Dish
Cuisine American
Total Time 40 mins

See details

AN EASIER CORN AND BARLEY SALAD, THANKS TO ONE …

Web May 15, 2017 Directions. Preheat the oven to 375°F. In a medium saucepan of salted boiling water, cook the barley until just tender, about …
From foodrepublic.com
Estimated Reading Time 1 min

See details

BARLEY SALAD (LOADED WITH FRESH VEGGIES!) - SPEND WITH PENNIES

From spendwithpennies.com
5/5 (26)
Total Time 2 hrs
Category Appetizer, Salad, Side Dish
Published Jan 27, 2021

See details

BARLEY SALAD WITH BLACK BEANS, AVOCADO, AND CORN

Web Apr 20, 2017 Instructions Whisk together the orange juice, vinegar, cumin, oregano, garlic, salt, and pepper until well-combined. Juice of 1... While continuing to whisk, add the olive oil in a steady stream. 2 tablespoons …
From diabetesstrong.com

See details

10 REFRESHING MEAL SALADS - MSN

Web Spicy Salmon Tartare and Corn Salad with Pita Chips. Get the recipe: ... Get the recipe: Barley, Cabbage and Ham Salad. Ricardocuisine.com Broccoli, Shrimp and Beet Salad.
From msn.com

See details

25 GREAT GRAIN SALAD RECIPES - MSN

Web Add vegetables to casseroles, soups, stews and pasta dishes. "This way they get to absorb the flavors going into the meal," says Anderson-Haynes. Experiment with including …
From msn.com

See details

BARLEY AND CORN SALAD - GOOD HOUSEKEEPING

Web Nov 20, 2006 Step 1 In 2-quart saucepan, heat water to boiling over high heat. Stir in barley; heat to boiling. Reduce heat to low; cover and simmer 30 to 35 minutes or until …
From goodhousekeeping.com

See details

CORN-AND-BARLEY SALAD RECIPE - FOOD & WINE

Web Aug 1, 2015 This super easy corn-and-barley salad gets flavor from olives and fresh herbs. Get the recipe on Food & Wine.
From foodandwine.com

See details

BARLEY AND CORN SALAD | BLUE FLAME KITCHEN

Web Jul 2, 2019 1 cup pearl barley; 1 1/2 cups frozen kernel corn; 1/4 cup fresh lemon juice; 1/2 tsp salt; 1/4 tsp freshly ground pepper; 2 tbsp olive oil; 1/2 cup diced green bell pepper; …
From atcoblueflamekitchen.com

See details

BARLEY CORN SALAD WITH BALSAMIC REDUCTION | THE FULL …

Web Oct 21, 2011 Ingredients 1 cup pearl barley (dry) 1 pint cherry tomatoes, halved 1 head radicchio, sliced into thick ribbons (about 3-4 cups total) 2 1/4 cups corn kernels (about 3 ears corn) 2 tablespoons olive oil (divided) …
From thefullhelping.com

See details

MEXICAN STREET CORN BARLEY SALAD - COOKING WITH CARLEE

Web May 1, 2017 Cook barley according to package directions, or bring 2 1/2 cups of water to a boil. Add barley and return to a boil. Drop heat to low, cover and simmer for 40 minutes. Remove from heat and allow to cool. …
From cookingwithcarlee.com

See details

MEDITERRANEAN BARLEY RICE SALAD | CANADIAN LIVING

Web May 31, 2010 Cut tomatoes in half; add to barley mixture. Cut onion, red pepper and cucumber into 1-inch (2.5 cm) chunks; add to barley, tossing to combine. Dressing: In …
From canadianliving.com

See details

STREET CORN RICE SALAD WITH AVOCADOS RECIPE | LITTLE …

Web Jul 9, 2022 Instructions. dressing: combine the dressing ingredients along with a pinch of salt and the reserved 2 tablespoons of cilantro in a blender and blend until smooth.Taste and adjust salt as desired. assembly: …
From littlespicejar.com

See details

BARLEY AND CORN SALAD RECIPE - PAMELA MORGAN - FOOD & WINE

Web Mar 28, 2015 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 …
From foodandwine.com

See details

CORN AND BARLEY SALAD RECIPES - GOOD HOUSEKEEPING

Web Jun 9, 2009 In large bowl, with wire whisk or fork, whisk 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.
From goodhousekeeping.com

See details

BARLEY, BEAN AND CORN SALAD | FOOD HERO

Web Ingredients 2 cups cooked barley (see Stovetop Barley for cooking directions) 1 can (15 ounces) kidney beans, drained and rinsed 1 cup corn (cooked from fresh or frozen, or …
From foodhero.org

See details

HOW TO COOK BARLEY (& BARLEY RECIPES) – A COUPLE COOKS

Web Apr 30, 2022 Here’s how to cook barley and our top barley recipes! This plump, chewy whole grain is ideal for salads, side dishes, and more. Here’s a grain that’s chewy, …
From acouplecooks.com

See details

BARLEY CORN SALAD RECIPE - RECIPETIPS.COM

Web 1 cup barley (instant) 2 cups fresh corn, cut of cob (3 or 4 medium ears of corn) 1/2 cup thinly sliced green onions; 1 large tomato, peeled or unpeeled, chopped
From recipetips.com

See details

BARLEY AND CORN SALAD - CHRISTINA COOKS

Web Mar 19, 2015 Step By Step Instructions: Bring water and a pinch of sea salt to a boil in a medium saucepan. Slowly add barley, cover, reduce heat to low and cook for 40-45 …
From christinacooks.com

See details