Corn and Barley Salad Recipe

Corn and Barley Salad Recipe

87 out of 100 based on 25489 user ratings
45 juta s/d 2.5 milyar listing 2018
Corn and Barley Salad Recipe Corn and Barley Salad Recipe In the height of summer, corn is so fresh and sweet you can eat it raw, which is how we use it in this salad. Edamame and barley add protein and fiber. Prep : 20 minutes plus chilling Cook : 30 minutes 2 cups water 1 cup pearl barley 3/4 teaspoon salt 6 ears corn (husks and silks removed) 1/3 cup rice vinegar 2 tablespoons olive oil 1/2 teaspoon ground black pepper 11/2 cups frozen shelled edamame (green soybeans), thawed 1/2 cup packed fresh mint leaves, chopped, plus additional sprigs for garnish In covered 2-quart saucepan, heat water to boiling on high. Stir in barley and ½ teaspoon salt; heat to boiling. Reduce heat to low; cover and simmer 30 to 35 minutes or until barley is tender and liquid is absorbed. Meanwhile, with sharp knife, carefully cut corn kernels from cobs; discard cobs. In large bowl, with wire whisk or fork, whisk vinegar, oil, 1/4 teaspoon salt, and pepper until blended; stir in warm barley, corn kernels, edamame, and chopped mint. Cover salad and refrigerate at least 1 hour or up to 8 hours. To serve, garnish with mint sprigs. Makes 8 cups or 12 servings. Each serving : About 155 calories, 6g protein, 25g carbohydrate, 5g total fat (1g saturated), 5g fiber, 0mg cholesterol, 160mg sodium.
Corn and Barley Salad Recipe

Corn and Barley Salad Recipe

In the height of summer, corn is so fresh and sweet you can eat it raw, which is how we use it in this salad. Edamame and barley add protein and fiber. Prep : 20 minutes plus chilling Cook : 30 minutes
  • 2 cups water
  • 1 cup pearl barley
  • 3/teaspoon salt
  • 6 ears corn (husks and silks removed)
  • 1/cup rice vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground black pepper
  • 11/cups frozen shelled edamame (green soybeans), thawed
  • 1/2 cup packed fresh mint leaves, chopped, plus additional sprigs for garnish
  1. In covered 2-quart saucepan, heat water to boiling on high. Stir in barley and 1/2 teaspoon salt; heat to boiling. Reduce heat to low; cover and simmer 30 to 35 minutes or until barley is tender and liquid is absorbed.
  2. Meanwhile, with sharp knife, carefully cut corn kernels from cobs; discard cobs. In large bowl, with wire whisk or fork, whisk vinegar, oil, 1/teaspoon salt, and pepper until blended; stir in warm barley, corn kernels, edamame, and chopped mint. Cover salad and refrigerate at least 1 hour or up to 8 hours. To serve, garnish with mint sprigs. Makes 8 cups or 12 servings.
Each serving : About 155 calories, 6g protein, 25g carbohydrate, 5g total fat (1g saturated), 5g fiber, 0mg cholesterol, 160mg sodium. barley corn salad basil, barley salad recipe with feta, cold barley salad recipe, greek barley salad recipe, mediterranean barley salad recipe, pappadeaux barley salad recipe, pearl barley salad recipe, wheat barley salad recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Corn and Barley Salad Recipe

Article Categories : Salads & Salad Dressings

Corn and Barley Salad Recipe

Corn and Barley Salad Recipe

In the height of summer, corn is so fresh and sweet you can eat it raw, which is how we use it in this salad. Edamame and barley add protein and fiber.

Prep : 20 minutes plus chilling
Cook : 30 minutes

  • 2 cups water
  • 1 cup pearl barley
  • 3/teaspoon salt
  • 6 ears corn (husks and silks removed)
  • 1/cup rice vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground black pepper
  • 11/cups frozen shelled edamame (green soybeans), thawed
  • 1/2 cup packed fresh mint leaves, chopped, plus additional sprigs for garnish
  1. In covered 2-quart saucepan, heat water to boiling on high. Stir in barley and 1/2 teaspoon salt; heat to boiling. Reduce heat to low; cover and simmer 30 to 35 minutes or until barley is tender and liquid is absorbed.
  2. Meanwhile, with sharp knife, carefully cut corn kernels from cobs; discard cobs. In large bowl, with wire whisk or fork, whisk vinegar, oil, 1/teaspoon salt, and pepper until blended; stir in warm barley, corn kernels, edamame, and chopped mint. Cover salad and refrigerate at least 1 hour or up to 8 hours. To serve, garnish with mint sprigs. Makes 8 cups or 12 servings.

Each serving : About 155 calories, 6g protein, 25g carbohydrate, 5g total fat (1g saturated), 5g fiber, 0mg cholesterol, 160mg sodium.