BARLEY SALAD WITH CORN AND ZUCCHINI
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Bring a pot of salted water to a boil. Add the barley; cook until tender, 45 to 50 minutes. Drain well and transfer to a large bowl.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until browned, 4 to 5 minutes. Add the corn and cook until just tender, 2 to 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Add the vegetables to the barley and let cool.
- Whisk the vinegar, the remaining 6 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Pour the dressing over the barley salad, add the scallions and basil and toss. Top with the goat cheese.
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Zaib Baloch
[email protected]This salad is a bit bland. I would add more seasoning next time.
MD MOFIDUL ISLAM
[email protected]I added some crumbled feta cheese to this salad and it was delicious!
Chris Wallmeyer
[email protected]This salad is a great way to use up leftover corn on the cob.
Sasikumar Anos
[email protected]I'm not a fan of zucchini, but I loved it in this salad.
iz_ moonlight fever
[email protected]This salad is a great make-ahead meal. It's even better the next day!
Rimsha Fahad
[email protected]I love that this salad is so versatile. You can add or remove ingredients to suit your taste.
Reuben Banda
[email protected]This salad is perfect for a summer picnic or potluck.
Mariah Bullock
[email protected]This salad is a great way to get your daily dose of vegetables.
Alon6 Tamim
[email protected]This salad is so refreshing and delicious. I love the combination of flavors and textures.
Money
[email protected]I made this salad for my family and they all loved it. Even my picky kids ate it up!
sarah chorlton
[email protected]This salad is a great way to use up leftover barley. I also added some leftover grilled chicken and it was delicious!
Allauddin Khan
[email protected]I'm not a huge fan of barley, but this salad changed my mind. The barley is cooked perfectly and has a nice chewy texture. The corn and zucchini are also cooked well and add a nice sweetness to the salad. The dressing is light and tangy, and it reall
Kim Kimo
[email protected]This is a great salad for a quick and easy lunch or dinner. I love that I can use up leftover barley and vegetables from other meals. The dressing is also really simple to make.
rob parris
[email protected]I made this salad for a potluck and it was a hit! Everyone loved it. The flavors are so bright and summery. I especially liked the addition of the zucchini. It added a nice crunch and freshness to the salad.
Naigaga Edith
[email protected]This barley salad is a refreshing and flavorful summer dish. The barley is cooked perfectly and has a nice al dente texture. The corn and zucchini are also cooked well and add a nice sweetness to the salad. The dressing is light and tangy, and it rea