BARLEY AND CORN SALAD WITH ARUGULA AND GREEN BEANS
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
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.
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Kaitlyn Walker
[email protected]This salad is a great way to use up leftover corn on the cob. It's also a great make-ahead dish for busy weeknights.
Farhad Ali Khan Khel
[email protected]I followed the recipe exactly and my salad turned out perfect. It's a delicious and healthy side dish that I will definitely be making again.
Omelia Mitchell
[email protected]This salad is a bit bland. I would recommend adding more herbs or spices to give it more flavor.
Avril Ndlovu
[email protected]I'm not a big fan of arugula, so I used spinach instead. It turned out great!
Muhammad Nirob
[email protected]I love the combination of flavors and textures in this salad. The barley is chewy, the corn is sweet, the arugula is peppery, and the green beans add a nice crunch.
NCR Veteran trooper
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. It's also a good source of fiber and protein.
Rainya Faizan
[email protected]I'm always looking for new and exciting salad recipes, and this one definitely fits the bill. The barley and corn add a nice twist to the classic arugula and green bean salad.
Creator
[email protected]This salad is a great way to use up leftover barley and corn. It's also a great make-ahead dish, which is perfect for busy weeknights.
Delia Hurtado
[email protected]I made this salad for a potluck and it was a huge success. Everyone loved it!
Sushan Bist
[email protected]This salad is so easy to make and it's packed with flavor. I love that I can use fresh or frozen corn and green beans, depending on what I have on hand.
Tlotlang Monaisa
[email protected]I'm not usually a fan of barley, but this salad changed my mind. The barley was cooked perfectly and had a nice chewy texture. The dressing was also delicious and really brought all the flavors together.
Karen Ely
[email protected]This salad was a hit at my summer barbecue! The combination of barley, corn, arugula, and green beans was refreshing and flavorful. I especially loved the tangy dressing.