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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Oliver Grau
[email protected]I made this salad for a picnic and it was a big hit! Everyone loved it.
Pumkiny Pump
[email protected]This salad is a great way to use up leftover corn and zucchini. It's also a healthy and delicious side dish.
Francis Kamaunoah
[email protected]I thought this salad was just okay. It wasn't bad, but it wasn't anything special either.
Hayal Calvin
[email protected]This salad is a great make-ahead dish. I made it the night before and it was even better the next day.
Chitra Bahadur
[email protected]I'm not usually a fan of barley salads, but this one was really good. The dressing was light and flavorful, and the barley was cooked perfectly.
Oko Godwin
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very filling and satisfying.
BAT REX
[email protected]I made this salad for dinner last night and it was a big hit with my family. We all loved the combination of flavors and textures.
Taqi Hussain
[email protected]This salad was a bit too salty for my taste. I think I'll use less feta cheese next time.
Tanis Louvens
[email protected]I'm always looking for healthy and delicious salad recipes, and this one definitely fits the bill. It's packed with nutritious ingredients and has a great flavor.
Deniz Yasar Kulbay
[email protected]This salad is a great way to use up leftover barley. I added some chopped walnuts and dried cranberries for extra flavor and crunch.
Alex Purcarea
[email protected]I made this salad for a party and it was a huge hit! Everyone loved it. I especially liked the addition of feta cheese.
Suprise mnisi
[email protected]I thought this salad was just okay. The barley was a bit too chewy for my taste, and the dressing was a bit too tangy.
Julian Bonello
[email protected]This salad was easy to make and very refreshing. I loved the combination of flavors and textures. I'll definitely be making this again for my next picnic.
Abdul Fatah
[email protected]I'm not a big fan of barley, but I thought this salad was really good. The barley was cooked perfectly, and the corn and zucchini added a nice sweetness. I'll definitely be making this again.
Meghan Hinshaw
[email protected]I followed the recipe exactly, and the salad turned out perfectly. It was a great side dish for grilled chicken or fish.
Sammer Ali
[email protected]This salad was a bit too bland for my taste. I think it could have used more seasoning, or maybe some fresh herbs.
Sharad Yogi
[email protected]I'm always looking for new and creative ways to use barley, and this salad definitely fits the bill. It's hearty, healthy, and packed with flavor. I especially loved the addition of zucchini and corn.
abubeker seid
[email protected]This barley salad was a hit at my last potluck! The combination of barley, corn, zucchini, and feta was delicious, and the dressing was the perfect finishing touch. I'll definitely be making this again.