Best 2 Barley Salad With Corn And Zucchini Recipes

Indulge in the vibrant flavors of summer with our refreshing barley salad, a medley of wholesome grains, sweet corn, crisp zucchini, and a tangy dressing. This delightful dish bursts with flavors and textures, making it a perfect side or a light main course for warm-weather gatherings. With its vibrant colors and taste, our barley salad is sure to impress your taste buds.

Beyond the classic barley salad, our article also offers enticing variations to suit diverse palates. Craving a Mediterranean twist? Try our Greek-inspired barley salad, featuring succulent tomatoes, salty feta cheese, and a zesty lemon-herb dressing. If you seek a smoky and spicy kick, our Mexican barley salad tantalizes with roasted corn, black beans, and a spicy chili-lime dressing. For a hearty and protein-packed option, our chicken barley salad combines tender grilled chicken with a creamy avocado dressing.

Let's cook with our recipes!

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

VEGGIE BARLEY SALAD

Veggie Barley Salad image

"When I took this salad to a family potluck, it was such a hit! I often fix it with basil-flavored vinegar that I make each summer. The longer this chills, the tastier it gets." --Kathy Rairigh of Milford, Indiana

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1-1/4 cups reduced-sodium chicken broth or vegetable broth
3/4 cup water
1 cup quick-cooking barley
1 medium tomato, seeded and chopped
1 small zucchini, halved and thinly sliced
1 small sweet yellow pepper, chopped
2 tablespoons minced fresh parsley
DRESSING:
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon water
1 tablespoon lemon juice
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup slivered almonds, toasted

Steps:

In a small saucepan, bring the broth, water and barley to a boil. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes., In a large bowl, combine the tomato, zucchini, yellow pepper and parsley. Stir in barley. In a small bowl, whisk the oil, vinegar, water, lemon juice, basil, salt and pepper. Pour over barley mixture; toss to coat. Cover and refrigerate for at least 3 hours. Just before serving, stir in almonds.

Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 334mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 7g fiber), Protein 6g protein. Diabetic Exchanges

Tips:

Choose the right barley: Hulled barley has a chewy texture and nutty flavor, while pearled barley is more tender and cooks faster. Either type can be used in this salad, so choose the one you prefer.
Cook the barley properly: Barley should be cooked in a ratio of 1 cup barley to 3 cups water. Bring the water to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the barley is tender but still has a slight bite.
Use fresh, seasonal vegetables: Corn, zucchini, and tomatoes are all at their best in the summer. If you can't find fresh corn or zucchini, you can use frozen or canned vegetables instead.
Make the dressing ahead of time: The dressing for this salad can be made up to 3 days in advance. This will save you time when you're ready to assemble the salad.
Don't overdress the salad: A little bit of dressing goes a long way. Toss the salad gently to coat the barley and vegetables evenly, but don't drown them in dressing.

Conclusion:

This barley salad with corn, zucchini, and tomatoes is a healthy and delicious side dish that's perfect for summer cookouts and potlucks. It's also a great way to use up leftover barley. So next time you're looking for a quick and easy salad recipe, give this one a try. You won't be disappointed!