Best 4 Corn And Red Pepper Barley Salad Recipes
Indulge in a culinary journey with our delightful Corn and Red Pepper Barley Salad, a vibrant medley of flavors and textures that will tantalize your taste buds. This wholesome salad is a perfect harmony of sweet corn, crisp red peppers, tender barley, and a zesty lemon-tahini dressing.
As a delightful side dish or a satisfying main course, this versatile salad caters to various dietary preferences. Its gluten-free and vegan nature makes it a perfect choice for those with dietary restrictions. The salad's vibrant colors and refreshing taste will instantly brighten up your table, making it an ideal dish for potlucks, picnics, or casual gatherings.
This recipe also includes a flavorful Barley Salad with Roasted Vegetables, a hearty and nutritious dish packed with roasted vegetables, tender barley, and a tangy vinaigrette dressing. The roasted vegetables add a smoky and caramelized flavor that perfectly complements the chewy barley and crisp vegetables.
For those who prefer a warm and comforting meal, the Barley, Lentil, and Vegetable Soup is a must-try. This hearty soup is brimming with wholesome barley, lentils, and an array of vegetables, simmered in a savory broth. Its rich flavors and comforting warmth make it an ideal choice for chilly days or whenever you crave a nourishing meal.
Embark on a culinary adventure with these delightful barley-based recipes. Whether you're seeking a refreshing salad, a hearty main course, or a comforting soup, these dishes are guaranteed to satisfy your cravings and leave you feeling nourished and revitalized.
TOASTED BARLEY SALAD WITH RED BELL PEPPER, CORN AND GRILLED PORTOBELLO MUSHROOMS
Categories Salad Leafy Green Herb Mushroom Pepper Tomato Vegetarian High Fiber Low/No Sugar Barley Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Place barley in heavy large saucepan. Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes. Add broth to pan and bring to boil. Reduce heat to medium-low, cover and simmer until barley is tender and broth is absorbed, about 35 minutes. Uncover and let barley cool.
- Char poblano and red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and dice poblano and red bell pepper.
- Place barley, poblano and red bell pepper in large bowl. Add tomatoes and next 5 ingredients; toss to blend. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
- Prepare barbecue (medium-high heat). Spray mushrooms with nonstick spray; sprinkle with salt and pepper. Grill until cooked through, about 4 minutes per side. Transfer to work surface; slice thinly.
- Arrange 6 spinach leaves on each of 4 plates. Top with barley salad. Arrange 1 sliced mushroom alongside each salad. Serve while mushrooms are still warm.
TOASTED BARLEY SALAD WITH RED BELL PEPPER, CORN AND GRILLED PORTOBELLO MUSHROOMS
Steps:
- Place barley in heavy large saucepan. Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes. Add broth to pan and bring to boil. Reduce heat to medium-low, cover and simmer until barley is tender and broth is absorbed, about 35 minutes. Uncover and let barley cool. Char poblano and red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and dice poblano and red bell pepper. Place barley, poblano and red bell pepper in large bowl. Add tomatoes and next 5 ingredients; toss to blend. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
- Prepare barbecue (medium-high heat). Spray mushrooms with nonstick spray; sprinkle with salt and pepper. Grill until cooked through, about 4 minutes per side. Transfer to work surface; slice thinly. Arrange 6 spinach leaves on each of 4 plates. Top with barley salad. Arrange 1 sliced mushroom alongside each salad. Serve while mushrooms are still warm.
CORN AND RED PEPPER BARLEY SALAD
Here's a delicious way to present barley at its best. Instead of being lost in a sea of other ingredients in a soup or stew, that basic grain plays a starring role in the delicious chilled salad created by our Test Kitchen staff. Sweet corn and red pepper lend it a summery taste and color. Try taking a bowl to pass at your next picnic.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a saucepan, combine the water, barley and salt; bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until barley is just tender. Drain and set aside., Meanwhile, halve pepper; remove stem and seeds. Broil pepper skin side up 4 in. from the heat until skin blisters and blackens, about 8-10 minutes. Immediately place pepper in a bowl; cover with plastic wrap and let stand for 15-20 minutes. Peel off and discard charred skin. Chop pepper., In a bowl, combine corn, 1/2 cup onions, Parmesan, roasted pepper and barley. In another bowl, combine vinegar, water, lemon juice, sugar, Italian seasoning, garlic powder and pepper. Slowly whisk in oil. Pour over barley mixture; toss gently to coat. Sprinkle with remaining onions.
Nutrition Facts : Calories 256 calories, Fat 9g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 509mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges
BARLEY, CORN AND ROASTED RED PEPPER SALAD
Steps:
- Whisk mayonnaise in bowl until smooth. Mix in buttermilk, cheese and vinegar. Place barley in strainer, rinse under cold water. Combine barley, 8 cups water and 2 t salt in medium saucepan, bring to boil. Reduce heat to medium-low, paritally cover and simmer until barley is just tender, stirring occasionally, about 30 minutes. Drain. Mix barley, corn, peppers and 1/2 cup onions in bowl. Add 1 cup dressing. Season with salt and pepper. Transfer to serving bowl. Chill. Top with remaining green onions. Pass remaining dressing.
Tips:
- Use fresh, seasonal ingredients for the best flavor.
- Cook the barley according to the package directions.
- If you don't have a grill, you can roast the corn and red peppers in a hot oven.
- Chop the vegetables into bite-sized pieces.
- Use a light and flavorful dressing.
- Serve the salad immediately or chill it for later.
Conclusion:
Corn and Red Pepper Barley Salad is a delicious and healthy side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and fresh flavors, this salad is sure to be a hit at your next party or potluck.
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