Corn And Barley Salad Recipes

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.

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.

Steps:

• Combine barley and water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer for approximately 35 minutes.
• Transfer barley to a large bowl, and toss with shrimp, corn, bell peppers, green onions, thyme, and lemon zest.
• In a small bowl, whisk together lemon juice and oil. Season with salt and pepper. Pour dressing over barley salad, and toss to combine.

Steps:

• In a medium pot of boiling salted water, cook barley according to package instructions. Drain and let cool.
• Meanwhile, preheat oven to 450 degrees. Place scallions and corn on a rimmed baking sheet. Toss with 1 tablespoon oil and season with salt and pepper. Roast until vegetables are tender, about 25 minutes, stirring halfway through.
• In a large bowl, combine barley, roasted vegetables, tomatoes, parsley, chicken, 1 tablespoon oil, and 1 tablespoon lime juice; season with salt and pepper. In a medium bowl, toss spinach with 1 tablespoon oil and 2 teaspoons lime juice; season with salt and pepper. Serve spinach with chicken-barley mixture.

Steps:

• In a covered 2-quart saucepan, heat water to boiling on high. Stir in barley and 1/2 teaspoon salt; heat again to boiling. Reduce heat to low; cover and simmer 30-35 minutes or until barley is tender and liquid is absorbed.
• Meanwhile, with a sharp knife, hold corn cobs vertically and carefully cut corn kernels from cobs; discard cobs. In a large bowl, with wire whisk or fork, mix vinegar, oil, 1/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until blended. Stir in warm barley, corn kernels, edamame, and mint.
• Cover salad and refrigerate at least 1 hour or up to 8 hours. To serve, garnish salad with mint sprigs.

Steps:

• Rinse barley, place in a bowl and cover with 4 cups of water. Soak for several hours or overnight.
• Transfer barley and soaking water to a medium saucepan. Add 1/2 teaspoon salt and bring to a boil. Reduce heat and simmer until tender and most or all of water is absorbed, about 20 minutes. Meanwhile, if using frozen corn, cook according to package directions; fresh corn does not need to be cooked.
• If necessary, drain excess water from barley. Return to pot and immediately add corn; mix well. In a large bowl, mix together oil and vinegar. Add basil or oregano, and chives. Add barley mixture and tomatoes, and mix gently. Season to taste with salt and pepper.
• To serve, spread arugula on a platter. Top with corn and barley salad. Garnish with dollops of goat cheese, if desired, and serve.

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.