Barley And Corn Salad With Arugula And Green Beans Recipes

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BEAN & BARLEY SALAD



Bean & Barley Salad image

"This hearty salad lasts for days in the fridge - perfect for leftovers. We like to spoon it onto pita chips. It's wonderful!" Janelle Lee, Appleton, WI

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 16

3/4 cup quick-cooking barley
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
1 large sweet red pepper, finely chopped
6 green onions, chopped
1/3 cup minced fresh cilantro
DRESSING:
3/4 cup olive oil
1/3 cup red wine vinegar
2 garlic cloves, minced
1-1/2 teaspoons chili powder
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

Steps:

  • Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. , In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Chill until serving.

Nutrition Facts : Calories 246 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 350mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 6g protein.

BARLEY CORN SALAD



Barley Corn Salad image

A terrific alternative to pasta salad, this colorful side dish adds refreshing herb flavor to corn, barley, and red and green peppers. Bring it to your next get-together and see how fast it disappears! -Mary Ann Kieffer of Lawrence, Kansas

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 11

2 cups cooked medium pearl barley
2 cups frozen corn, thawed
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
3 green onions, chopped
1 tablespoon minced fresh cilantro
2 tablespoons lemon juice
2 tablespoons canola oil
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 156 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

CORN AND BARLEY SALAD ON ARUGULA



Corn and Barley Salad on Arugula image

Provided by Marian Burros

Categories     easy, salads and dressings

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

1 cup pearl barley
Salt
1 1/2 cups fresh or frozen corn kernels
3 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped basil or oregano leaves
2 tablespoons sliced chives
1 cup diced red tomatoes
Freshly ground black pepper
8 ounces baby arugula leaves, rinsed and thoroughly dried
3 tablespoons fresh goat cheese, optional

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.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 6 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 249 milligrams, Sugar 2 grams

BARLEY AND CORN SALAD WITH BASIL CHIVE DRESSING



Barley and Corn Salad with Basil Chive Dressing image

Categories     Salad     Herb     Vegetable     Side     Picnic     Vegetarian     Quick & Easy     Backyard BBQ     Basil     Barley     Corn     Summer     Vegan     Chive     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 11

2 cups plus 1 tablespoon water
3/4 teaspoon salt
1 cup quick-cooking barley
2 cups corn (from about 4 ears)
1/3 cup olive oil
1/3 cup chopped fresh basil
3 tablespoons chopped fresh chives
1 1/2 tablespoons red-wine vinegar
1/4 teaspoon sugar
1/4 teaspoon black pepper
3 Belgian endives (about 1 lb total), trimmed and sliced crosswise 1/2 inch thick

Steps:

  • Bring 2 cups water with 1/4 teaspoon salt to a boil in a 1 1/2-quart saucepan. Stir in barley, then reduce heat and simmer, covered, until barley is tender, about 10 minutes.
  • While barley simmers, blanch corn in a 1 1/2- to 2 1/2-quart saucepan of boiling water 1 minute, then drain in a large sieve and rinse under cold running water to stop cooking. Drain again and pat dry, then transfer to a large bowl.
  • Remove barley from heat (when tender) and let stand, covered, 5 minutes.
  • While barley stands, pulse oil, basil, chives, vinegar, sugar, pepper, remaining tablespoon water, and remaining 1/2 teaspoon salt in a blender until herbs are finely chopped.
  • Drain barley well in large sieve and add to corn in bowl, then add endives and dressing, tossing to combine.

BARLEY AND CORN SALAD WITH ARUGULA AND GREEN BEANS



Barley and Corn Salad with Arugula and Green Beans image

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

2/3 cup pearl barley
1 pound green beans, trimmed
1 cup fresh corn kernels (from about 1 large ear)
4 large bunches arugula (about 4 ounces total)
1/2 cup extra-virgin olive oil
1/4 cup white wine vinegar
3 tablespoons minced shallots
2 tablespoons minced fresh thyme
2 teaspoons Dijon mustard
1 3 1/2-ounce package soft fresh goat cheese (such as Montrachet), crumbled

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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