Recipe courtesy of Food Network Kitchen
Save Recipe Print
Barley Salad with Corn and Zucchini
Total:
1 hr 20 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 20 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

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.

Photograph by Con Poulos

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Rich Beef Barley Soup

Recipe courtesy of Ina Garten

Tuscan Barley Soup

Recipe courtesy of Giada De Laurentiis

Slow Cooker Mushroom Barley Risotto

Recipe courtesy of Food Network Kitchen

Tuna Salad

Recipe courtesy of Food Network Kitchen

Slow-Cooker Beef and Barley

Recipe courtesy of Food Network Kitchen

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Greek Salad

Recipe courtesy of Ina Garten

Cobb Salad

Recipe courtesy of Ellie Krieger

Strawberry Salad

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword