Barley Or Rice And Corn Salad Recipes

CORN AND BARLEY SALAD

Steps:

• In covered 2-quart saucepan, heat water to boiling on high. 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. 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. Cover salad and refrigerate at least 1 hour or up to 8 hours. Makes 8 cups. To serve, garnish salad with mint sprigs.

BARLEY CORN SALAD

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.

BARLEY SALAD WITH CHICKEN AND CORN

Steps:

• In a medium pot of boiling salted water, cook barley according to package instructions. Drain and let cool.
• Meanwhile, preheat oven to 450 degrees. Place scallions and corn on a rimmed baking sheet. Toss with 1 tablespoon oil and season with salt and pepper. Roast until vegetables are tender, about 25 minutes, stirring halfway through.
• In a large bowl, combine barley, roasted vegetables, tomatoes, parsley, chicken, 1 tablespoon oil, and 1 tablespoon lime juice; season with salt and pepper. In a medium bowl, toss spinach with 1 tablespoon oil and 2 teaspoons lime juice; season with salt and pepper. Serve spinach with chicken-barley mixture.

BEAN & BARLEY SALAD

Steps:

• Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. , In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Chill until serving.

BARLEY, CORN, AND CHERRY TOMATO SALAD WITH BASIL DRESSING

Steps:

• In a kettle bring 10 cups water to a boil, stir in the barley and the salt, and simmer the barley, covered, for 40 minutes, or until it is tender. Drain the barley in a colander, rinse it under cold water, and drain it well. In a blender blend the vinegar, the basil, the oil, and salt to taste until the dressing is emulsified. In a very large bowl toss the barley with the dressing and the corn and stir in the tomatoes gently. Chill the salad, covered, for 1 hour. The salad may be made 1 day in advance and kept covered and chilled.

CORN AND BARLEY SALAD

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.

BARLEY OR RICE AND CORN SALAD

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