Barley Salad With Corn And Zucchini Recipes

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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

MEDITERRANEAN BARLEY SALAD



Mediterranean Barley Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

2 cups vegetable broth, low-sodium canned, or homemade
1 cup barley
1 teaspoon extra-virgin olive oil
1 teaspoon kosher salt
1/2 cup chopped Kalamata olives
2 medium tomatoes, diced
1/2 English cucumber, diced
2/3 cup chopped flat-leaf parsley
1/2 cup fresh lemon juice
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil

Steps:

  • Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more. Drain excess liquid, if needed. Cool.
  • Meanwhile, whisk the lemon juice, salt, and pepper in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the barley and the remaining salad ingredients and toss to coat with the dressing. Serve.

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